Zucchini & Basil Soup

Zucchini & Basil Soup

Zucchini & Basil Soup


Serves 4




500grams of Zucchinis chopped into approx. 1 inch cubes

1 bunch of Basil leaves removed and roughly chopped

3 cloves of garlic crushed

Pinch of dried chilli flakes

1 brown onion diced finely

2 ½ cups of chicken stock

1/3 cup of olive oil

30 grams of butter

salt & pepper

Parmesan to serve




In a large heavy based pot melt oil and butter together on a medium heat. Add the onion, garlic and chilli. Sautee till translucent and soft

Add the zucchini and basil to the onion mix and cook for about five minutes with a lid on. Ensure the zucchini is stirred several times and the heat isn’t burning the ingredients.

Pour the chicken stock in the pot and season with salt and pepper. Place a lid and simmer for half an hour on low heat.

Once the zucchini is cooked, carefully pour into a blender and blend all the ingredients till smooth. Pour into bowls and serve with finely grated parmesan and fresh crusty bread.