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Zucchini soup
Zucchini soup
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Ingredients:
  • 9.20 gm olive oil
  • 1 small brown onion, finely chopped
  • 2 garlic cloves, chopped
  • 750g (about 7) zucchini, grated
  • 500ml (2 cups) water
  • 2 vegetable stock cubes, crumbled
  • 100ml thickened cream
  • Freshly ground black pepper
Instructions:
  • In a medium saucepan over medium heat, heat the oil until shimmering. Add the onion and cook, stirring often, until slightly soft, about 2 minutes. Stir in the garlic and cook until aromatic, about 30 seconds.
  • Add the zucchini and cook over high heat, stirring occasionally, until slightly soft, about 2 minutes. Stir in the water and stock cubes, then cover and bring to a boil. Reduce heat to medium and simmer, partially covered, for 7 minutes until the zucchini is tender.
  • Transfer the mixture to a food processor or use a hand blender to blend until smooth. Return the soup to the pan, add cream, and season with pepper to taste.
  • Warm the dish over medium heat, leaving it uncovered and stirring occasionally, for 2-3 minutes until heated (avoid boiling). Serve right away.

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