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.

Vegetarian Healthy Soup Italian Zucchini

Estimated Nutrition

Calories

283.9

kcal / serving

1135.4 kcal total

Carbs

11.1g

per serving

44.2 g total

Fat

22.1g

per serving

88.5 g total

Protein

9.6g

per serving

38.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Single Cream

Parmesan

freshly grated, plus extra to serve

Liquids

750

Chicken Stock

can substitute with vegetable stock for vegetarian option

NutsSeeds

tbsp

Garlic

chopped

handful

Basil Leaf

Italian variety, chopped

to taste

Sea Salt

to taste

White Pepper

ground

handful

Flat leaf Parsley

chopped

OilsFats

Extra Virgin Olive Oil

Vegetables

Green Courgette

cut lengthways into quarters then into 1cm slices

Method

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.