|60 ml||Olive oil|
|1 kg||Zucchini, washed and chopped into 2cm pieces (Main)|
|2 cloves||Garlic, finely sliced|
|500 ml||Chicken stock|
|100 g||Parmesan cheese, ground|
|1 cup||Basil, chopped|
|½ cup||Parsley, chopped|
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- Heat olive oil in a large heavy-based pot over a medium to high heat then add zucchini and garlic and sauté for about 15 to 20 minutes. Cook until zucchini is soft (do not let them brown).
- Add chicken stock, bring to the boil and simmer for 2 minutes. Remove from the heat and liquidise two thirds of the soup until smooth. Return the pureed soup to the pot, along with the cream, parmesan and herbs. Bring soup back to the boil, season with salt and freshly ground black pepper and serve immediately with toasted ciabatta and a drizzle of extra virgin olive oil.