I love this zucchini, potato and feta soup but I have to admit the first recipe I tried wasn’t that inspiring—basically throw everything in the pot and simmer. Instead, here I’ve taken the basic ingredients and changed the cooking process to get as much flavour out of them as possible.
This is just brilliant for lunch and freezes really well. It’s got a really fresh, leafy flavour from all the herbs, with tangy flavour from the yoghurt and feta.
Ingredients
2 tbs olive oil
1 onion, finely chopped
2 cloves garlic, finely chopped
1 tbs thyme, roughly chopped
1L chicken stock (I use Massel because it’s meat, gluten and lactose free), plus ½ cup water
3 potatoes, peeled and cut into 1.5cm cubes, and rinsed
4 large zucchini, cut into 1cm slices
½ cup flat-leaf parsley, roughly chopped
½ cup basil, roughly chopped
¼ cup natural yoghurt
100g feta, crumbled
Freshly ground salt and pepper, to taste
Method
Heat the olive oil in a large saucepan. With the lid slightly ajar, sweat the onions on low heat for five minutes. Add the garlic and thyme, stir and cook for one minute.
Turn the heat up to medium and add the potato cubes. Cover and allow to cook for around eight minutes, stirring frequently so they don’t burn or stick. You want to get the potatoes a little golden and flaky on the outside.
Add the zucchini and cook for two minutes. Add the stock and water, and bring to the boil. Reduce the heat and simmer with the lid off till the potato is cooked through and soft.
Stir in the parsley, basil and yoghurt. With a stick blender (or you could use a food processor), blend the soup mixture until smooth. Season with salt and pepper. Add the crumbled feta and stir through.
Serve immediately. Alternatively, allow the soup to cool in the saucepan and dish into freezer containers.
Makes approximately six serves.