Zucchini and Lemon thyme Soup

Zucchini and Lemon thyme Soup

Ingredients

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

Method

• Heat oil in a saucepan over medium-high heat. Add garlic and onion. Cook, stirring, for 3 minutes or until soft.

• Add potatoes and zucchini. Cook, stirring, for 5 minutes. Add stock, thyme and bay leaves. Cover. Simmer, stirring occasionally, over medium-low heat for 20 minutes. Discard bay leaves.

• Puree soup. Add beans, parsley, and salt and pepper. Cook, stirring, over medium heat until warmed through. Serve with toasted Turkish bread, if desired

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