Zucchini Soup

How to Prepare

1. Heat 1 tbsp extra virgin olive oil in a saucepan over medium heat. 2. Sauté 1 roughly chopped onion for 2–3 minutes until translucent. 3. Add 800g / 28.2oz roughly chopped zucchini and cook until softened and slightly browned. 4. Pour in 500ml / 16.91fl oz chicken stock and bring to the boil. 5. Reduce heat and simmer for 10 minutes until zucchini and onion are soft. 6. Allow the soup to cool slightly before transferring to a blender. 7. Blend until smooth and season with salt and freshly ground black pepper.

Good to Know

You can add 50-100g baby spinach when adding the stock, and a tablespoon of herbs such as mint, coriander, or parsley for more flavor. Sprinkle with chopped nuts or seeds like pine nuts, sesame seeds, or pepitas for extra nutrients and crunch.