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Creamy zucchini and basil soup with parmesan muffins
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Indulge in a luxurious creamy soup paired with zesty muffins.
Ingredients:
  • 18.20 gm olive oil
  • 1 brown onion, halved, finely chopped
  • 2 garlic cloves, crushed
  • 500ml (2 cups) chicken style liquid stock
  • 1kg green zucchini, ends trimmed, thinly sliced
  • 1 bunch fresh basil, leaves picked
  • 40g (1/2 cup) shredded parmesan
  • 125ml (1/2 cup) thickened cream
  • Shaved parmesan, to serve
  • Melted butter, to grease
  • 75g (1/2 cup) self-raising flour
  • 20g (1/4 cup) shredded parmesan
  • 20.00 ml finely chopped fresh chives
  • 20g butter, melted
  • 60ml (1/4 cup) milk
  • 1 egg, lightly whisked
Instructions:
  • In a saucepan over medium heat, sizzle the onion and garlic in oil until soft, stirring occasionally for about 5 minutes.
  • Pour in the stock and bring it to a boil. Lower the heat to medium-low, then add the zucchini. Cover and cook for 15 minutes until the zucchini is soft. Take it off the heat and stir in the basil.
  • Begin by preheating the oven to 200°C. Grease eight mini muffin pans with melted butter. In a large bowl, mix together flour, parmesan, and chives. Then, add butter, milk, and egg, and stir well. Spoon the batter into the pans and bake for 12-15 minutes until golden brown.
  • Blend half of the zucchini mixture until almost smooth in a blender. Transfer to a saucepan. Repeat with the remaining mixture. Stir in the shredded parmesan and cream over low heat until well combined and heated through. Season with salt and pepper.
  • Spoon soup into bowls, sprinkle with shaved parmesan, and serve hot with parmesan muffins on the side.

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