Zucchini & Parmesan Soup

Author: Juliet Robb  

 

 

 

 

 

 

 

Good food comes from great ingredients!

Zucchinis are abundant, cheap and so so good at the moment (even better if you are growing your own).  Hope you enjoy this very easy, delicious and healthy Zucchini & Parmesan Soup, which also happily freezes.

 

Zucchini & Parmesan Soup

  • 1 kg  Zucchini chopped into slices
  • Knob butter and splash of olive oil
  • 1 large onion chopped
  •  2 chopped garlic cloves
  • 750ml  chicken stock or more
  • 100ml single cream
  •  ½ x bunches Basil leaves
  • ½  Italian parsley chopped
  • 50 g Parmesan grated
  • Sea salt and freshly ground black pepper

 

Heat oil and butter in heavy pan

Cook onion, garlic, basil, salt and zucchini slowly 10 - 20 mins until Zucchinis soft

Add pepper and stock, simmer uncovered about 20 mins

Remove from heat and puree with bamix. ( I love to leave chunks of zucchini in my soup but you can blend it as smoothly as you like).

Return to heat and add cream, parsley and parmesan

Sprinkle with cheese and pepper to serve

Serve with sourdough


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