🥣 Creamy Zucchini and Bean Soup

Name: Creamy Zucchini and Bean Soup
Total time: 35 min
Yield: 4 servings
Ingredients: 400 g Zucchini; 200 g Potatoes; 2 Stück Onions; 3 Stück Garlic cloves; 400 g White beans (canned); 750 ml Vegetable broth; 2 EL Olive oil; 1 TL Salt; 0.5 TL Pepper; 1 TL Thyme (dried)

380 kcal · 35 min · 4 servings

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Ingredients

400 g Zucchini
200 g Potatoes
2 Stück Onions
3 Stück Garlic cloves
400 g White beans (canned)
750 ml Vegetable broth
2 EL Olive oil
1 TL Salt
0.5 TL Pepper
1 TL Thyme (dried)

Instructions

1. Dice the zucchini and peeled potatoes into small cubes.
2. Finely chop the onions and garlic cloves.
3. Heat the olive oil in a large pot over medium heat.
4. Add the onions and garlic to the pot and fry for 3 minutes until fragrant.
5. Add the zucchini and potatoes and fry for another 5 minutes while stirring.
6. Pour in the vegetable broth and bring the mixture to a boil.
7. Remove the pot from the heat. Pour the drained beans and thyme into the soup.
8. Blend the soup with an immersion blender until creamy, but still containing small chunks.
9. Season the soup with salt and pepper to your taste.
10. Serve the soup hot in deep bowls.

Nutrition per serving

kcal: 380
Protein: 18 g · Fett/Fat: 14 g · Carbs: 42 g