Recipe by: © Copyright, Annabel Langbein Media
I first enjoyed this light, satisfying soup at a lunch cooked by Australian chef Neil Perry. Use good quality parmesan cheese to really had a umami hit.
- 1 kg small Italian light green zucchini
- 3 Tbsp extra virgin olive oil
- 4 cloves garlic finely chopped
- 30 - 40 leaves fresh basil chopped
- salt and pepper
- 4 cups chicken stock (or vegetable stock)
- 1 Tbsp Italian parsley chopped
- 50 g Parmesan cheese finely grated
- Cut zucchini lengthways into quarters then into 1cm / 1/2 inch dice. Heat oil in a heavy-based saucepan. Add zucchini, garlic, basil, salt and pepper. Cook over low heat for 10 minutes or until zucchini have softened.
- Remove 1/3 cup zucchini and reserve for garnishing soup. Add stock to remaining zucchini and simmer over medium heat 8 minutes or until zucchini are very soft and transparent. Purée in batches in a food processor until smooth then return to saucepan. Adjust seasoning to taste. Cool, cover and chill if not serving at once.
- Stir in parsley and parmesan and bring to just below a simmer. Ladle soup into 6 warm bowls and top with a spoonful of reserved zucchini. Serve immediately.
I always like to make extra soup to have in the fridge for an easy home-alone lunch or a light supper. This soup keeps in the fridge for a couple of days but don’t freeze it as it will lose its pretty, fresh green colour.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||2.8 g|
|Total carbohydrates||4.9 g|
|- Sugars||4.1 g|
|Dietary fibre||1.7 g|