CREAMY ZUCCHINI, POTATO, THYME & GARLIC SOUP
Boost your vegie intake with this hearty starter.
PREP TIME: 15 MINS (+ COOLING) COOK TIME: 30 MINS
SERVES 8 (AS A STARTER)
2 tsp extra virgin olive oil
1 brown onion, finely chopped 4 cloves garlic, finely chopped
or crushed
800g zucchini, chopped
500g Spud Lite potatoes,
peeled, finely chopped
1/3 bunch thyme, plus extra
thyme leaves, to serve (optional)
2 tsp salt-reduced Massel
Vegetable Stock powder 1.25L (5 cups) boiling water 125ml (1/2 cup) light
thickened cream
Freshly ground black pepper
1 Heat oil in a large saucepan over medium heat. Add onion and garlic. Cook, stirring often, for 6-7 minutes or until the onion starts to soften.
2 Add zucchini, potato, thyme and combined stock powder and water to pan. Cover and bring to simmer over medium-high heat. Reduce heat to medium and cook, partially covered, for 15 minutes or until potatoes are just tender. Remove pan from heat and set aside for 15 minutes to cool slightly. Remove thyme stalks from pan and discard. 3 Add soup (in batches if necessary) to a blender or food processor. Cover and blend until smooth. Rinse out pan. Return soup to pan over low heat and cook, stirring, until heated through. Divide between serving bowls.
Drizzle with cream over top of soup and then garnish with extra thyme leaves, if desired, and sprinkle with black pepper.
Serve. ➤