Zucchini and Carrot Soup


prep 0:30       total 1:00


8 servings



1/4 cup butter
2 onions, sliced
2 cups grated potatoes
4 cups grated zucchini
1 cup grated carrots
2-1/8 qt. hot chicken stock
2 to 4 tbsp. chopped fresh thyme
Salt and pepper, to taste


Add butter to large saucepan and melt until frothy. Add the sliced onions to the pan and fry until translucent. Add the remaining vegetables and fry until they are beginning to soften, about 10 minutes.

Add the hot chicken stock and thyme; cook for 20 minutes. Puree soup in batches in the food processor. Adjust seasoning if necessary. Serve with a little extra fresh thyme.

Author's Comments

You could you either your own chicken stock or stock cubes. Both work well, but obviously home-made stuff is the nicest.

Add the thyme according to taste. I've also used another herb called savoury. Use fresh herbs if you can.

This is a large batch, but if you're growing your own zucchinis, then this is a good way of using them up. I freeze the soup into individual portions. Halve the recipe if you don't want this much.

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