Zucchini and Bread Soup

Name: Zucchini and Bread Soup
Ingredients: 5 cloves garlic, thinly sliced; 2 onions, grated; 2 sprigs of thyme; 2 celery ribs, diced (⅓-in. cubes); 5 cups vegetable stock; 3 ½ ounces hearty (sourdough) stale bread without crusts, cut into ¾-in. cubes; 3 ½ ounces hearty (sourdough) stale bread without crusts, cut into ¾-in. cubes; salt and freshly ground black pepper; salt and freshly ground black pepper; grated zest of 1 organic lemon; ½ bunch of basil, just the leaves; 4 tbsp. olive oil, plus more to drizzle; grated zest and juice of 1 organic lemon; ½ zucchini, cut in matchsticks; ½ cup grated parmesan cheese

Preparation info

Difficulty
Easy

Appears in

Good Soup

By Joris Bijdendijk and Samuel Levie

Published 2023

About

Ingredients

7 tbsp. olive oil
5 cloves garlic, thinly sliced
2 oni

Soup
Vegetarian

Method

In a large pan with the olive oil, sauté the garlic until it browns. Be careful not to burn the slices. Once the garlic is browned, add the onions, zucchini, thyme, and celery and turn the heat down to low. Cover the pan and simmer gently for 30 minutes. If you are afraid of the ingredients sticking to the pan, add a dash of vegetable stock. After the 30 minutes have passed, add the rest of the