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zucchini potato and parmesan soup



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  • Carbohydrates: 208.7
  • Fats: 9.0
  • Dietary Fiber: 53.0
  • Minerals: 30.0
  • Proteins: 26.0
  • Vitamins: 8.0
  • Water: 8.0


  1. Heat oil in a large pot over medium heat
  2. Add the onion
  3. Celery and garlic
  4. And cover
  5. Cook stirring often
  6. Until the onions are translucent
  7. About 5 minutes
  8. Stir in zucchini and potato
  9. Add enough broth to barely cover the vegetables
  10. Add the thyme and bring to a boil over high heat
  11. Reduce heat to low
  12. Simmer
  13. Partially covered
  14. Until the potatoes are tender about 15 minutes
  15. Stir in evaporated milk and cheese
  16. Heat until very hot
  17. But do not boil
  18. Or the soup will curdle
  19. Season to taste with salt and pepper

Step 9

Total Time in Minute 0

Ingredients Count 11

cooking zucchini potato and parmesan soup

See More Relate Photo


Extra virgin olive oil


Celery ribs




Chicken broth

Fresh thyme

Evaporated skim milk

Parmesan cheese

Salt and pepper

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