Name: Parmesan Zucchini Soup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 3 medium zucchini, chopped; 1 yellow onion, diced; 2-3 garlic cloves, chopped; 2 cups cubed yellow potatoes (or white beans as an alternative); 1 teaspoon onion powder; 3-5 thyme sprigs; Salt and black pepper to taste; 1 tablespoon oil (vegetable or olive oil recommended); 32 oz chicken broth or vegetable broth; 1 parmesan rind; Parmesan cheese for garnish

Ingredients

Vegetables

3 medium zucchini, chopped
1 yellow onion, diced
2-3 garlic cloves, chopped
2 cups cubed yellow potatoes (or white beans as an alternative)

Seasonings and Herbs

1 teaspoon onion powder
3-5 thyme sprigs
Salt and black pepper to taste

Liquids

1 tablespoon oil (vegetable or olive oil recommended)
32 oz chicken broth or vegetable broth

Cheese

1 parmesan rind
Parmesan cheese for garnish

Cook Mode Prevent your screen from going dark

Instructions

Soak the potatoes: Place the diced yellow potatoes in a bowl of cold water and let them soak for several minutes to remove excess starch and ensure even cooking.
Sauté aromatics: Heat the oil in a large pot over medium heat. Add the diced yellow onion and sauté for about 3 minutes until translucent. Add the chopped garlic cloves and cook for an additional minute until fragrant.
Sauté the zucchini: Add the chopped zucchini to the pot with a pinch of salt. Sauté for around 3 minutes until the zucchini starts to soften.
Add remaining ingredients and simmer: Drain and rinse the soaked potatoes. Add them to the pot along with the broth, parmesan rind, thyme sprigs, onion powder, and a generous pinch of salt and black pepper. Bring to a simmer, cover, and cook for 25-30 minutes until the potatoes are tender when pierced with a fork. Stir occasionally to prevent sticking.
Blend the soup: Remove the thyme sprigs and parmesan rind using a fork or tongs. Carefully transfer the soup to a blender or use an immersion blender directly in the pot. Blend on high for about 30 seconds until the soup is creamy and smooth.
Serve: Taste and adjust seasoning with additional salt if needed. Serve hot with a light dusting of parmesan cheese on top for extra flavor and garnish.

Notes

You can substitute white beans for potatoes for a different texture and added protein.
Use either chicken broth or vegetable broth to make the soup suitable for vegetarians if using vegetable broth.
For a dairy-free version, omit the parmesan rind and garnish, or substitute with nutritional yeast.
Store leftovers in an airtight container in the fridge up to 3 days or freeze for up to 1 month.
To save time, you can use pre-chopped vegetables or frozen zucchini cubes.

Author: Olivia
Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian
Diet: Low Fat