Serves 4 generously
I like my soups like my people, warm and hearty, and this one doesn’t disappoint. The zucchini makes it green but not mean and the potatoes make bring some hearty to this soupy party! This soup is deliciously rich and creamy and so flavourful, that you’ll feel like an extra on the set of Oliver asking, “please sir, can I have some more” because you will definitely want some seconds!
I’ve given this recipe a bit of a makeover with some shiny new pics and conventional instructions. Also, since the original posting, I’ve discovered that parmesan cheese is not vegetarian. Who knew?! Not me, obviously! However, if you want a vegetarian soup, simply swap out the parmesan for a vegetarian alternative, or simply add 1 tablespoon of nutritional yeast at stage 7 and you’ll be right!
One of the best things about the interwebs are the absolutely fabulous people you can meet there, and Stephanie is one of those people. One day when we were having a soup-er chat on facebook, she shared this, her favourite soup recipe. I was totally stoked because not only is it full of flavour but because one of my 101 things to do in 1001 days is to try making 10 new soups. This was just the first of many but it shot right to the top of the soup-er league!
How do you like your soups? What’s your favourite soup of all time?
Ingredients
60g parmesan cheese, cubed (or 1 tablespoon nutritional yeast)
2 onions, halved
1 clove garlic
1 tablespoon olive oil
500g potatoes, roughly chopped
300g zucchini, roughly chopped
2 tablespoons Thermomix Vegetable Stock Concentrate
1 tablespoon Dijon Mustard
2 tablespoons cornflour
800g water
Black pepper
100g sour cream (optional)
Serves 4 generously
I like my soups like my people, warm and hearty, and this one doesn’t disappoint. The zucchini makes it green but not mean and the potatoes make bring some hearty to this soupy party! This soup is deliciously rich and creamy and so flavourful, that you’ll feel like an extra on the set of Oliver asking, “please sir, can I have some more” because you will definitely want some seconds!
I’ve given this recipe a bit of a makeover with some shiny new pics and conventional instructions. Also, since the original posting, I’ve discovered that parmesan cheese is not vegetarian. Who knew?! Not me, obviously! However, if you want a vegetarian soup, simply swap out the parmesan for a vegetarian alternative, or simply add 1 tablespoon of nutritional yeast at stage 7 and you’ll be right!
One of the best things about the interwebs are the absolutely fabulous people you can meet there, and Stephanie is one of those people. One day when we were having a soup-er chat on facebook, she shared this, her favourite soup recipe. I was totally stoked because not only is it full of flavour but because one of my 101 things to do in 1001 days is to try making 10 new soups. This was just the first of many but it shot right to the top of the soup-er league!
How do you like your soups? What’s your favourite soup of all time?
Ingredients
60g parmesan cheese, cubed (or 1 tablespoon nutritional yeast)
2 onions, halved
1 clove garlic
1 tablespoon olive oil
500g potatoes, roughly chopped
300g zucchini, roughly chopped
2 tablespoons Thermomix Vegetable Stock Concentrate
1 tablespoon Dijon Mustard
2 tablespoons cornflour
800g water
Black pepper
100g sour cream (optional)
How to – Traditional
- Grate the parmesan if using and set aside.
- Add the oil to a large pot and saute the onions until soft and translucent. Add the garlic and saute for 1 minute more.
- Add the grated zucchini and saute for 1-2 minutes.
- Add the potatoes and stock and bring to the boil. Once boiling, turn the heat down to a simmer and simmer for about 20 minutes or until the potatoes have softened.
- Turn off the heat. Add the sour cream if using and blend until smooth and creamy.
- Serve and enjoy!
Serves 4 generously
I like my soups like my people, warm and hearty, and this one doesn’t disappoint. The zucchini makes it green but not mean and the potatoes make bring some hearty to this soupy party! This soup is deliciously rich and creamy and so flavourful, that you’ll feel like an extra on the set of Oliver asking, “please sir, can I have some more” because you will definitely want some seconds!
I’ve given this recipe a bit of a makeover with some shiny new pics and conventional instructions. Also, since the original posting, I’ve discovered that parmesan cheese is not vegetarian. Who knew?! Not me, obviously! However, if you want a vegetarian soup, simply swap out the parmesan for a vegetarian alternative, or simply add 1 tablespoon of nutritional yeast at stage 7 and you’ll be right!
One of the best things about the interwebs are the absolutely fabulous people you can meet there, and Stephanie is one of those people. One day when we were having a soup-er chat on facebook, she shared this, her favourite soup recipe. I was totally stoked because not only is it full of flavour but because one of my 101 things to do in 1001 days is to try making 10 new soups. This was just the first of many but it shot right to the top of the soup-er league!
How do you like your soups? What’s your favourite soup of all time?
Ingredients – Traditional method
60g parmesan cheese, grated (or 1 tablespoon nutritional yeast)
1 tablespoon olive oil
2 onions, finely chopped
1 clove garlic, crushed
300g zucchini, grated using a box grater
500g potatoes, cut into 1.5cm chunks
800ml vegetable stock
1 tablespoon Dijon Mustard
2 tablespoons cornflour
Black pepper
100g sour cream (optional)
How to – Traditional
- Grate the parmesan if using and set aside.
- Add the oil to a large pot and saute the onions until soft and translucent. Add the garlic and saute for 1 minute more.
- Add the grated zucchini and saute for 1-2 minutes.
- Add the potatoes, stock and mustard and bring to the boil. Once boiling, turn the heat down to a simmer.
- Put 2-3 tablespoons of the soup in a small cup, add the cornflour and stir until smooth. Add the cornflour mixture back into the pot and simmer for about 20 minutes or until the potatoes have softened.
- Turn off the heat. Season with black pepper and add the sour cream if using and blend until smooth and creamy.
- Serve and enjoy!
Ingredients – Thermomix
60g parmesan cheese, cubed (or 1 tablespoon nutritional yeast)
2 onions, halved
1 clove garlic
1 tablespoon olive oil
500g potatoes, roughly chopped
300g zucchini, roughly chopped
2 tablespoons Thermomix Vegetable Stock Concentrate
1 tablespoon Dijon Mustard
2 tablespoons cornflour
800g water
Black pepper
100g sour cream (optional)
How to – Thermomix
- Place parmesan into TM bowl and chop for 6 seconds on speed 9. Set aside. Don’t wash the bowl.
- Add onions and garlic into TM bowl and chop for 10 seconds on speed 6.
- Add oil and sauté for 3 minutes at 100C on speed 1.
- Add potatoes and zucchini. Chop for 5 seconds on speed 6.
- Add stock, mustard, cornflour and water and cook for 20 minutes at 100C on speed 1.
- Blend slowly for 30 seconds by slowly going from speed 1 to speed 8.
- Add parmesan, pepper and sour cream (if using) and blend for 30 seconds slowly going from speed 1 to speed 8.
- Serve and enjoy!
