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zucchini potato and parmesan soup



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  • Carbohydrates: 97.8
  • Fats: 4.0
  • Dietary Fiber: 24.0
  • Minerals: 15.0
  • Proteins: 12.0
  • Vitamins: 3.0
  • Water: 3.0


  1. Heat the oil in a large pot over medium heat
  2. Add the onion
  3. Celery and garlic
  4. And cover
  5. Cook
  6. Stirring often
  7. Until the onions are translucent
  8. About 5 minutes
  9. Stir in the zucchini and potato
  10. Add enough broth to barely cover the vegetables
  11. Add the thyme and bring to a boil over high heat
  12. Reduce the heat to low
  13. Simmer
  14. Partially covered
  15. Until the potato is tender
  16. About 15 minutes
  17. Stir in the evaporated milk and cheese
  18. Heat until very hot
  19. But do not boil
  20. Or the soup will curdle
  21. Season to taste with salt and pepper
  22. Ladle into soup bowls
  23. And sprinkle each serving with thyme
  24. Pass extra parmesan cheese on the side
  25. Serve hot

Step 14

Total Time in Minute 45

Ingredients Count 11

cooking zucchini  potato and parmesan soup

See More Relate Photo


Extra virgin olive oil


Celery ribs



Yukon gold potato

Chicken broth

Fresh thyme

Evaporated skim milk

Parmesan cheese

Salt & freshly ground black pepper

zucchini potato and parmesan soup Related Video

































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