Date: 12 Feb 2015 Author: Jacqui Categories: Food, Starters & Soups 0


A soup you can make in no time and tastes so delightful ! If you do not like or you are out of Brie, you can use 2 to 3 tablespoons of cream cheese with a little Parmesan instead. Just as good!


(Serves 4)

  • Olive oil
  • 3 large zucchini, sliced thickly
  • 1 white onion, chopped
  • 2 garlic cloves, roughly sliced
  • 1 stick celery, roughly chopped
  • 1 large potato, roughly chopped
  • 4 cups gluten free vegetable stock
  • 2 sprigs of fresh thyme
  • Salt & Pepper
  • 80-100g of Brie, chopped roughly


Heat a little olive oil and sauté the onions until soft, add the potatoes and celery, stirring, followed by the zucchini and garlic. Let them sweat for a few minutes, then pour in the vegetable stock. Season. Bring to a boil, then leave to simmer until the vegetables are done. Remove from the heat, add the chopped brie and stir it in to melt. Remove the thyme sprigs. Pour the soup in a food processor and blend till smooth.

Serve garnished with fresh thyme sprigs if desired.

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