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Zucchini Soup

Zucchini Soup

Ingredients (serves 6) 

  • 1kg medium zucchini, trimmed
  • 25mL olive oil
  • 2 garlic cloves, peeled and chopped
  • Sea salt and freshly ground black pepper
  • 500mL  Chicken stock (or water)
  • 1 white potato OR 1 can chickpeas
  • 1 small bunch basil, chopped
  • 1 small bunch flat-leaf parsley, chopped
  • 120g grated Parmesan
  • For the Crostini:
    • 6 slices ciabatta bread, cut at an angle
    • 115g black olives, stoned and chopped
    • 1 large fresh red chilli, seeded
    • Extra virgin olive oil

Method:

  1. Cut the zucchini lengthwise into quarters, then into 2.5cm pieces.
  2. Heat the oil in a heavy saucepan and cook garlic and zucchini slowly for approximately 25 minutes until the zucchini are brown and very soft
  3. Add salt, pepper and stock, simmer for a few minutes. Remove from stove.
  4. Put three-quarters of the zucchini in a food processor and puree. Return to the pan and add potato (or chickpeas), basil, parsley and Parmesan.
  5. To make the crostini; toast the bread on both sides. Mix the olives and chilli with some oil and spread thickly on the crostini. Serve at the side of the plate.

Click here to download recipe PDF 

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