Now that soup season is almost here, it’s time to start compiling the recipes. This zucchini, walnut, thyme soup is an excellent and comforting way to get a dose of omega 3s and vitamin C. Recipe and image via Kellie’s Food to Glow.
Ingredients:
1 cup skin-on walnuts – toast for five minutes at 350F
1 large onion, chopped
1 ½ tbsp olive oil
1 ½ tsp dried thyme leaves
2 bay leaves
4 garlic cloves, minced
6 cups chopped zucchini/summer squash – yellow or green
5 cups vegetable or chicken stock/bouillon (or a mix of the two)
Zest of half a lemon (more to taste)
Freshly ground pepper
Fresh thyme leaves (lemon thyme if you have some) – optional dash of honey – if needed, in case of slight bitterness
For preparation instructions, click here.
