Zucchini and Lemon Thyme Soup

Total Time
Prep 10 mins
Cook 30 mins

Nice soup served with toasted Turkish bread.

Ingredients Nutrition


  1. Heat oil in saucepan over medium-high heat.
  2. Add garlic and onion, cook, stirring for 3 minutes or until soft.
  3. Add potatoes and zucchini, cook, stirring for 5 minutes.
  4. Add stock, lemon thyme and bay leaves, cover and simmer, stirring occasionally, over medium-low heat for 20 minutes.
  5. Discard bay leaves.
  6. Puree soup.
  7. Add beans, parsley, salt and pepper, cook, stirring over medium heat until warmed through.
Most Helpful

with a few amount adjusments we enjoyed this soup, we like heat so I added in some cayenne pepper, thanks Jewelies!...Kitten:)

Kittencal@recipezazz October 15, 2007

Got to admit that I took this recipe on as a challenge. After getting into it I realized I needed to make some substitutions, but am hoping that the result was at least a close approximation of what was intended! I never did find lemon thyme so used a teaspoon of thyme leaves & a tablespoon of fresh lemon juice. And great northern beans were used in place of cannellini beans. All that being said, the soup I came up with was very tasty, & I intend to make it again & again! Many thanks for the recipe!

Sydney Mike February 23, 2007