Zucchini, Basil & Parmesan Soup

Pastadeli, my favourite cafe in Wahroonga, makes lovely soups in winter. 

My favourite one last year was Zucchini, Basil and Parmesan Soup. 

This year I decided to see if I could make it for myself and perfect the recipe!

And I have! 

It has been a great success, so here is the recipe.

Kate's Zucchini, Basil and Parmesan Soup
Makes 4 main meal servings (or 8 entree size serves)

Macronutients per main meal serve: 

Carbs: 7.1g

Protein: 5.6g

Fat: 5.5g

Ingredients
2 tsp olive oil
1 large onion
3 cloves garlic
1kg of Zucchini
1L of Vegetable or Chicken Stock
3/4 bunch fresh Basil
25g Parmesan Cheese


Method
1. In a large saucepan heat oil. Put in sliced onion and garlic, stirring occasionally until translucent.
2. Add diced zucchini, stirring ingredients together.
3. Add stock. For a thinner soup, add enough stock to cover the zucchini, for a thick soup, have the stock come up 2cm below the top of the zucchini. You vary the viscosity of the soup by adding between these two points.
4. Simmer (it is ok if gently boiling) with a lid on for at least 30 minutes.
5. Take basil, tearing the leaves and placing into the soup. Stir through and only allow to cook for a further two minutes.
6. Remove the soup from the heat source, and puree it (I use a kitchen wizz). There should be a strong basil scent.
7. Add the parmesan, puree a second time, and then put it back on the heat for a minute or two, just to ensure the parmesan melts well and spreads throughout the whole soup.
8. Serve!


Variations
Less intense basil flavour: add the basil to the soup with the zucchini in step 3.
Creamier & richer soup: add 50g of parmesan (not 25g)