CREAMY ZUCCHINI SOUP

AUTHENTIC, ITALIAN RECIPE!
CREAMY, DELICIOUS, HEALTHY AND A CROWD-PLEASER!

INGREDIENTS:
2 TBSP OLIVE OIL
2 CLOVES OF GARLIC (PEELED & CHOPPED)
HANDFUL OF FRESH BASIL LEAVES, PARSLEY & THYME (CHOPPED)
2 LARGE ZUCCHINIS/COURGETTE (CHOPPED)
1 CUP CHICKEN STOCK (1 STOCK CUBE DISSOLVED IN A CUP OF HOT WATER)
½ CUP THICK CREAM (OR CREAM CHEESE, IF YOU PREFER)
½ CUP GRATED PARMESAN CHEESE
SALT AND WHITE PEPPER (BLACK PEPPER IS OK TOO)

GARNISH OPTIONS: 
A SPRINKLING OF: COOKED ZUCCHINI CUBES, CROUTONS (SEE RECIPE), FRESH GREEN HERBS, PARMESAN FLAKES, SOUR CREAM &/OR SUNFLOWER SEEDS OR PEPITAS.

UTENSILS:
ELECTRIC BLENDER, SERVING BOWL, CHOPPING BOARD, MEASURING SPOONS & CUP, SHARP KNIFE, SAUCEPAN OR DEEP-FRYING PAN, LADLE (FOR SERVING). 

METHOD:
HEAT THE OIL IN THE SAUCEPAN ON A MEDIUM HEAT. 
ADD THE GARLIC AND GREEN HERBS TO THE SAUCEPAN AND COOK FOR 2 MINUTES. 
ADD THE CHOPPED ZUCCHINI AND CHICKEN STOCK, COVER, AND SIMMER FOR ANOTHER 10 MINUTES. 
REMOVE ½ CUP OF ZUCCHINI (FOR THE GARNISH) AND SET ASIDE. 
FINALLY, ADD THE CREAM AND PARMASAN TO THE COOKED ZUCCHINI.
REMOVE FROM THE STOVE AND BLEND UNTIL SMOOTH. 
ADD SALT & WHITE PEPPER TO TASTE, AS WELL AS WATER OR MILK TO THIN THE SOUP, IF NEEDED. 

GARNISH: SPRINKLE THE TOPPINGS OF YOUR CHOICE (SEE GARNISH INGREDIENTS) ONTO EACH SERVING: SERVE WITH SOME FOCACCIA, TOASTED PITTA BREAD OR GARLIC BREAD. 
PS. MY CHILDREN LOVE THIS SOUP- BUT SHHHHHHHH! NO NEED TO MENTION THE ZUCCHINI! 🙂

STORAGE: KEEPS FRESH IN AN AIR-TIGHT CONTAINER IN THE FRIDGE FOR ONE WEEK, OR IN THE FREEZER FOR MONTHS.

UPCYCLE HACK: A THICK SOUP ALSO MAKES A GOOD PASTA SAUCE, OR AN ‘APPETISER’/ MINI STARTER, SERVED IN AN EGG CUP, FOR EXAMPLE!