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Creamy Zucchini Soup

Prep Time 5 minutes
Cook Time 20 minutes
Servings 4

Ingredients

  • 2 tbsp olive oil
  • 2 cloves garlic finely chopped
  • 2 tbsp fresh basil finely chopped
  • 2 lb 4 oz/2kg zucchini cut into 1cm slices or cubes
  • 750 ml vegetable stock
  • 100 ml milk
  • 55 g Parmesan cheese grated, plus extra to serve
  • Salt to taste
  • Pepper to taste
  • Double cream to garnish

Instructions

  1. Heat the oil in a large saucepan over a medium heat. Add the garlic, basil, and zucchini, season to taste with salt, and cook for 10 minutes, until soft. Reserve some of the zucchini pieces to garnish.

  2. Add the stock and simmer for 5 minutes, uncovered, then add the milk and bring just to a simmer. Season with pepper.

  3. Transfer the soup to a food processor and process until smooth, then return to the pan and stir in the Parmesan cheese.

  4. Divide the soup among warmed bowls. Garnish with the reserved zucchini pieces, Parmesan cheese, and a swirl of cream. Serve immediately.