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Italian-Style Courgette and Parmesan Soup

A creamy vegetable soup featuring slow-cooked courgettes, fresh basil, and savory parmesan cheese for a textured, flavorful meal.

VegetarianHealthySoupItalianZucchini

Estimated Nutrition

Per Serving Total
Calories 283.9 kcals 1135.4 kcals
Carbohydrates 11.1 grams 44.2 grams
Fat 22.1 grams 88.5 grams
Protein 9.6 grams 38.2 grams
Cook Time
20 mins
Produces
4 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Dairy
60
ml
Single Cream
50
g
Parmesan
freshly grated, plus extra to serve
Liquids
750
ml
Chicken Stock
can substitute with vegetable stock for vegetarian option
NutsSeeds
1
tbsp
Garlic
chopped
1
handful
Basil Leaves
Italian variety, chopped
1
to taste
Sea Salt
1
to taste
White Pepper
ground
1
handful
Flat leaf Parsley
chopped
OilsFats
60
ml
Extra Virgin Olive Oil
Vegetables
1
kg
Green Courgettes
cut lengthways into quarters then into 1cm slices

Steps

  • Heat the oil in a heavy-based pan over a medium heat.
  • Cook the garlic, basil, salt, and courgettes slowly for 10 minutes until softened.
  • Season with white pepper, add stock, and simmer uncovered for 8 minutes.
  • Blend three-quarters of the soup in a food processor until smooth.
  • Return the pureed soup to the pan and stir in cream, parsley, and parmesan.
  • Serve in bowls seasoned with salt and pepper, garnished with extra parmesan.