Zucchini Soup

Zucchini Soup



Prep Time: 15 Min

Cook Time: 45 - 50 Min

1. Bring a medium sized saucepan to temperature on medium heat. Combine the butter and oil in the pan and add the potatoes. Sauté 5 minutes stirring often.

1. Stir in the garlic and fresh thyme and continue cooking for 2 or 3 minutes before adding the onions and celery. Season with sea salt and allow the veggies to cook 5 minutes.

1. Add the zucchini and another pinch of sea salt. Cook covered for 5 minutes stirring a few times.

1. Pour in the vegetable stock and allow the soup to come to a boil. Once boiled, stir in 1 Tbsp. of the Oily Herb Mix and the dried marjoram. Cover and simmer over medium low heat 15 minutes.

1. Add the corn and remove the thyme. Cover and continue cooking 10 – 15 minutes.

1. Taste and adjust salt if needed. Add about ½ Tsp. Black Pepper and stir in the remaining TBSP of Oily Herb Mix.

1. Serve and enjoy!

                     Grocery List

• 2 Tbsp. Unsalted Butter
• 2 Tbsp. EVOO
• 10 Mini Red Potatoes, cut into quarters (about 1 C)
• 1 medium sized Yellow Onion, diced
• 2 cloves Garlic, crushed and chopped
• 2 stalks Celery, sliced
• 2 Zucchinis, halved lengthwise and sliced
• ¾ C Frozen Corn
• 3 C low sodium Vegetable Stock
• 5 Sprigs fresh Thyme
• 2 Tbsp. Oily Herb Mix
• ½ Tsp. dried Marjoram
• ½ Tsp. Red Pepper Flakes
• Sea Salt / Black Pepper