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.