This is a simple soup that makes a good light lunch or first course at under 90 calories per serving. Add another 70 calories for 3 grissini breadsticks. 

Ideal if you have a glut of courgettes and it freezes well too.

Tuscan Zucchini Soup

2013-07-28 14:50:16

Serves 6

A light and delicious soup that makes the most of courgettes/zucchini and freezes well

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Prep Time

10 min

Cook Time

20 min

Total Time

30 min

Prep Time

10 min

Cook Time

20 min

Total Time

30 min

Ingredients

1. 1kg courgettes, diced
2. 1 tbsp olive oil
3. 4 cloves garlic, finely chopped
4. handful basil leaves
5. freshly ground black pepper
6. 10 g marigold swiss vegetable bouillon powder
7. 1.2 litres water
8. salt to taste
9. 1 tbsp chopped parsley
10. 40 g parmesan, finely grated

Instructions

1. Heat the olive oil in a large heavy saucepan.
2. Add the courgettes, garlic, basil and black pepper.
3. Cover and cook over a low heat for about 10 minutes, until the vegetables are softened.
4. Make the stock with boiling water and bouillon powder.
5. Set aside a couple of tablespoonfuls of the courgettes for garnish.
6. Add the stock to the pan and simmer gently for a further 10 minutes.
7. Whizz to a purée with a stick blender.
8. Taste and adjust seasoning.
9. Stir in parsley and most of the grated parmesan.
10. Serve with a little grated parmesan on top and some pieces of courgette.

Notes

1. You can use any shape of courgettes or soft-skinned summer squash.
2. This soup freezes well.

By Belinda Berry

Adapted from Cooking to Impress without Stress by Annabel Langbein

Adapted from Cooking to Impress without Stress by Annabel Langbein

Focus on Flavour http://www.focusonflavour.com/