← Nouns Cooking · Soup Pot

Ingredients

• 1 tbsp Olive oil
• 15 g Butter
• 1 Onion, chopped
• 2 cloves Garlic, crushed
• 1 kg Courgette (zucchini), thickly sliced
• 750 ml vegetable stock
• 250 ml Water
• 150 ml Double (heavy) cream
• 1 handful Basil (optional)
• 30 g Parmesan, finely grated, to serve
• Salt
• Black pepper

Method

1. Heat the oil and butter in a large pot over medium heat and cook the onion and garlic for 4 min, until soft.
2. Add the courgettes and stir for 2 min, then pour in the stock and water.
3. Bring to a boil and simmer for 12–15 min, until the courgettes are very soft.
4. Add the basil, if using, and blend until smooth. Stir in the cream and season well.
5. Reheat gently and serve with grated parmesan and a little extra cream swirled on top.

Tips

• Parmesan is made with animal rennet; use a vegetarian hard cheese if that matters.
• Swap the cream for milk for a lighter soup. Check the stock is gluten-free if you need it to be. Cool leftovers quickly, refrigerate within 2 hours and reheat until piping hot.

Sources

Written in our own words after cross-checking these recipes:

RecipeTin Eats Love and Lemons