Week 34: Cream of Overgrown Zucchini Soup

Prep Time: 5-10 minutes

Cook Time: 20-25 minutes

Total Time: 30 minutes

Yield: 6-8 portions

Ingredients:

• 1 or 2 large zucchini, weight around 2lbs total, peeled cored and chopped
• 1 medium onion peeled and roughly chopped
• 1-1 1/2 pt vegetable stock
• salt and pepper to taste

Steps:

1. Peel and chop the onion and fry over a medium heat until transparent. Do not allow the onion to brown as you are after a mild flavour in the finished soup.

2. Peel and core the large zucchini

3. Chop the zucchini into 1 inch pieces

4. Add the chopped zucchini to the pan and stir with a wooden spoon to mix with the fried onion. Add the vegetable stock, bring to a boil then reduce heat and simmer until the zucchini is soft and transparent.

5. Once the soup looks like this, you can either allow it to cool and blend it until smooth or remove from the heat and carefully use an immersion blender to do this.


6. Taste the soup and adjust the seasoning to your personal preference. I love mine with quite a lot of ground black pepper. The soup so is amazingly creamy most people don't believe it doesn't have any cream in it. Delicious and low in calories I am sure like me you will make this simple recipe many times during the season!

So simple, yet so delicious! Thank you for sharing this recipe.

Can't wait to try out this recipe! Thanks for sharing.

Looks glorious! Will get the chef of the house to have a bash xx

I will definitely have to give this a try. Thank you!