Zucchini and Lemon Thyme Soup

Nice soup served with toasted Turkish bread.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1  tablespoon olive oil
• 2  cloves garlic, crushed
• 1  onion, chopped
• 350  g potatoes, peeled and chopped
• 750  g zucchini, chopped
• 1  liter  chicken stock
• 1⁄4 cup  lemon thyme
• 2  bay leaves
• 1 (400 g) can cannellini beans, drained
• 1⁄3 cup flat leaf parsley, chopped
•  salt and pepper

Directions

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.