Zucchini, Potato & Pine Nut Soup
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Course entree, lunch, Main Course, Soup
Servings 6
Calories 211 kcal
- 3 tbsp oil
- 1 large onion
- 1 large potato
- 2 litres vegetable stock
- 1/3 cup pine nuts
- 4 zucchini
- 3 cloves garlic
- 2 tbsp parsley, chopped
Peel and chop the onion, garlic & potato. Chop the parsley & zucchini.
In a large soup pot over medium heat, cook the onion for 10-15 minutes without browning it. Add the garlic and cook a further 2 minutes.
Add the zucchini, potato & stock. Bring to the boil then reduce the heat a little. Cook for a further 25 minutes.
Meanwhile, dry-fry the pine nuts in a small non-stick saucepan until golden, then finely chop the parsley.
Once the potato & zucchini are soft and have cooked through, remove the soup from the heat & allow to cool.
Add the pine nuts (leave a few aside for garnishing) then blend the soup to a smooth consistency with a stick blender.
Reheat the soup & stir through the parsley just before serving. Top with the reserved pine nuts & serve.
If you don't have stick blender, use a benchtop blender or food processor instead.
Chicken stock can be substituted for vegetable stock if you prefer it. Calories: 211kcalCarbohydrates: 23gProtein: 4gFat: 13gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gTrans Fat: 0.03gSodium: 1341mgPotassium: 695mgFiber: 3gSugar: 8gVitamin A: 1083IUVitamin C: 40mgCalcium: 40mgIron: 2mg
Keyword snack, Soup, starter, vegan, vegetable soup, Vegetarian