Name: Creamy zucchini and parmesan soup
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 1/4 cup extra virgin olive oil, plus extra to serve; 4 green zucchini, chopped; 4 small potatoes peeled, chopped; 1 leek, washed, sliced; 3 garlic cloves, crushed; 6 cup chicken stock; 1 cup grated parmesan; 1 cup roughy chopped basil leaves, plus leaves to serve; 1/2 cup roughly chopped parsley; 1/2 cup cream

Creamy zucchini and parmesan soup

Zucchini and parmesan are a wonderful flavour combination. This quick and creamy soup can be served by itself or accompanied by crusty bread.

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Serves 4

Prep

20M

Cook

25M

Total

45M

Ingredients

1/4 cup extra virgin olive oil, plus extra to serve

4 green zucchini, chopped

4 small potatoes peeled, chopped

1 leek, washed, sliced

3 garlic cloves, crushed

6 cup chicken stock

1 cup grated parmesan

1 cup roughy chopped basil leaves, plus leaves to serve

1/2 cup roughly chopped parsley

1/2 cup cream

Method

1.Heat oil in heavy based saucepan on high. Saute zucchini, potato and leek for 2-3 minutes or until tender. Add garlic and saute for 1 minute.

2.Stir in stock and bring to the boil. Reduce heat to medium and simmer for 10-15 minutes. stirring occasionally, until tender. Season to taste.

3.Stir cheese, herbs and cream through. Process in a food processor (or use a hand blender), until smooth. Sprinkle with basil leaves and drizzle with oil to serve.

To freeze this soup, puree after step 2 and freeze. When ready to serve, heat and stir in remaining ingredients. For added bite, add a small chopped chilli with the garlic.
Note

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Ingredients

Method

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