Contributed by Denise Fernie
Ingredients
- 3 tbsp olive oil
- 3 garlic cloves, chopped
- 1 kg zucchini, grated
- 750ml vegetable stock
- 60ml cream
- 1 tsp basil, chopped
- 1 tbsp parsley, chopped
- 75g parmesan, grated
Method
Heat a medium sized saucepan with the olive oil. Add garlic and stir through the olive oil for a minute or two on medium. Don’t over cook. Add grated zucchini and chicken stock, and bring to the boil. Drop to a simmer for 10 to 12 minutes. Stir through cream, basil and parsley for a couple of minutes, then add the grated parmesan and use a stick blender (or other) to blitz briefly.
Serve with crusty bread and a cheese on a cool evening.