Advertisement
Home FOOD

Tuscan zucchini soup

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.
6
30M
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.

Ingredients

Method

1.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.
2.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.
3.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.

Related stories


Want the latest food content?

Sign up to our Food Newsletter for recipes tips, advice and offers.

Disclaimer: By joining, you agree to our Privacy Policy & Terms of Use

Advertisement
Advertisement