Zucchini Soup

Before You Start

Chop the zucchini evenly so it all softens at the same time.

If the soup looks watery, simmer it uncovered for 5 more minutes before blending.

Cool the soup quickly if you plan to eat it cold; the green fades the longer it stays warm.

Making Zucchini Soup

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1. Heat the olive oil in a large saucepan over medium heat. Cook the onion for 5 minutes, until soft, then stir in the garlic for 30 seconds.

   Mark done Start 5 min timer

2. Add the zucchini and stock, bring to a boil and simmer for 10 minutes, until the zucchini is very tender.

   Mark done Start 10 min timer

3. Stir in the spinach and cook for 1 minute until wilted. Take the pan off the heat.

   Mark done Start 1 min timer

4. Add the basil, Parmesan, salt, pepper and lemon juice and blend until smooth. Taste and adjust the seasoning, and reheat gently if needed.

   Mark done

Leftovers, Reheating and Keeping

Keeps in the fridge for up to 3 days. Freezes for up to 2 months.

If You're Missing Something

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

What to Serve Alongside

• A grilled cheese on wholegrain bread
• A boiled egg
• A drizzle of olive oil

Still Wondering?

Zucchini Soup Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.