Zucchini Soup (RECIPE)

Zucchini Soup (RECIPE)

Ingredients

• 2 tablespoons extra virgin olive oil (Kasadrinos **FREE Bottle**)
• 1 medium onion chopped
• 2 carrots peeled and chopped
• 2 ribs celery chopped
• 2 gold potatoes diced
• 2 cloves garlic minced
• ¼ teaspoon celery salt
• ⅛ teaspoon cayenne pepper
• 2 cups vegetable broth
• 2 cups chicken broth
• 2 bay leaves
• 2 zucchini chopped
• 1 tablespoon fresh thyme leaves
• kosher salt and fresh ground black pepper to taste

Instructions

• 1. Heat oil over medium heat in a Dutch oven or heavy stockpot. Add the onions, carrots, and celery; cooking until the onions and celery are tender.

• 2. Add the potatoes, garlic, celery salt, and cayenne pepper cooking for 1 minute while stirring constantly. Add the broth and bay leaves.

• 3. Bring it to a low boil. Reduce the heat and simmer until the potatoes are almost tender. Add the zucchini and cook 8-10 minutes or until it is tender.

• 4. Remove the bay leaves and stir in the fresh thyme. Season with kosher salt and fresh ground black pepper to taste. For best results serve promptly.

Enjoy!!

Servings : 6
Ready in : 30 Minutes
Course : Dinner, Lunch, Main Dish

Calories: 121kcal

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