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


  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.

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