July 19, 2018

Once the zucchini are ready, there is quickly an overabundance of them!  Luckily, there are so many ways to cook and prepare zucchini.  This soup recipe takes me back to my childhood, as it is a lunch dish that my grandmother made (and still does) weekly throughout the summer months.  I have taken on the tradition and make it soon as I have enough zucchini to do it!  It’s a family favourite, and we hope you enjoy!


3-4 zucchini, chopped
2 Tbsp olive oil
1 carrot, chopped
1 onion, chopped
1 celery, chopped
1 clove of garlic, chopped
1 small potato, chopped.
3.5 cups of broth (chicken or vegetable)
2-3 sprigs of fresh thyme
Salt and pepper to taste


Heat the olive oil in a large pot over medium-high heat.  Add the carrot, onion, celery and garlic, and cook until soft, about 4 minutes or so.  Add the zucchini and potato, along with the broth.  Bring to a boil, and once boiling, reduce to a simmer.  Add the thyme (make sure to remove the leaves from the stem first!), salt and pepper and let simmer for 30-40 minutes.  Remove from heat and let cool slightly.  Puree the soup with either an immersion hand blender or blender.  This makes a large batch, so you can store any leftover soup in a glass jar in the fridge.  Enjoy!

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