Last week I spent the week in Sydney at the International Congress of Dietetics. Not only was the conference amazing, Sydney turned on the loveliest weather. I have slight weather envy! Spring is definitely here!
I have been frustrated at the price of fruit and vegetables lately - everything is so expensive! I guess it is due to the fact that we are in between seasons. However a couple of days ago I managed to pick up zucchinis for less than $1/kg. Perhaps an indication that spring vegies are coming in?
Anyway this soup is great. It's based on a recipe by Neil Perry. You don't need to be a fan of zucchinis to enjoy it as it tastes more like the garlic, parmesan and basil that are blended through it. It can be eaten either hot or chilled.
1 tbsp olive oil
1kg zucchini, roughly chopped
4-6 cloves garlic, crushed
1 small bunch basil
1.5L vegetable stock
50g parmesan cheese
Freshly cracked pepper
In a large pot, heat olive oil. Add zucchini, garlic and basil and saute for 10 minutes or until zucchini is translucent. Add stock and allow to simmer for 15 minutes. Add parmesan cheese and stir. Blend soup in a blender/with a stick blender until it is smooth. Liberally add cracked pepper and enjoy!
P.S. This entire recipe is very easily done in a Thermomix. You don't need a different recipe - I'm sure you can figure it out!