Zucchini Parmesan Soup

Zucchini Parmesan Soup

(serves 2)

• 500g zucchini
• 1 small clove of garlic
• 350 ml vegetable stock*
• 1 generous tablespoon cream cheese
• 30g grated parmesan
• salt and pepper to taste
• cream and parsley for garnish
• olive oil

*make sure your stock is well balanced - too strong and it will overpower the zucchini, too weak and the soup will lack in depth of flavour.

1. Wash your zucchini and cut into thickish slices.
2. In a large pot, fry up zucchini and garlic in oilve oil until lightly browned.
3. Add vegetable stock, cover with lid and cook on low to medium heat for 10 minutes.
4. Turn off the heat, add salt, pepper, cream cheese and parmesan and blend until smooth using a stick blender.
5. Laddle into deep plates, add cream and parsley for garnish and enjoy!