Zucchini pesto soup

Name: Zucchini pesto soup
Cook time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 3 tablespoons olive oil; 1 large onion, finely chopped; 2 cloves garlic, crushed; 3 cups (750ml) chicken stock; 750g zucchini, thinly sliced; 1 cup (50g) firmly packed fresh basil leaves; ¼ cup (25g) finely grated Parmesan; 2 tablespoons pine nuts, toasted; ¼ cup (60 ml) cream; ciabatta bread, sliced and grilled

March 24, 2020

Murdoch Recipe Article Lead - narrowSupplied

easyTime:< 30 minsServes:4

A recipe from the Good Food collection.

Ingredients

3 tablespoons olive oil
1 large onion, finely chopped
2 cloves garlic, crushed
3 cups (750ml) chicken stock
750g zucchini, thinly sliced
1 cup (50g) firmly packed fresh basil leaves
¼ cup (25g) finely grated Parmesan
2 tablespoons pine nuts, toasted
¼ cup (60 ml) cream
ciabatta bread, sliced and grilled

Method

Step 1
Heat 1 tablespoon of the oil in a large heavy-based pan. Add the onion and garlic and cook over medium heat for 5 minutes, or until the onion is soft.
Step 2
Meanwhile, bring the stock to the boil in a separate pan. Add the zucchini and hot stock to the onion mixture. Bring to the boil, then reduce the heat, cover and simmer for 10 minutes, or until the zucchini is very soft.
Step 3
To make the pesto, process the basil, Parmesan and pine nuts in a food processor for 20 seconds, or until finely chopped. Gradually add the remaining olive oil and process until smooth. Spoon into a small bowl.
Step 4
Transfer the zucchini mixture to a blender or food processor and blend in batches until smooth. Return the mixture to the pan, stir through the cream and 2 tablespoons of the pesto, and reheat over medium heat until hot. Season with salt and cracked pepper and serve with toasted ciabatta bread. Serve any remaining pesto in a bowl for diners to help themselves, or cover with olive oil and store in the refrigerator for up to 1 week.