Italian Zucchini Soup

Neil Perry’s Italian Zucchini Soup


my current fav winter warmer – give it a try for a delicious, low cal, nutrient rich lunch or light dinner




1 kg zucchini, cut into cubes
60ml olive oil15g garlic cloves, chopped
750ml chicken stock
basil leaves – chopped
parsley – chopped
50g grated parmesan cheese (I love the ALDI one)
salt & pepper

ok, here’s how you do it:

  • heat the oil
  • cook the garlic, basil, salt and zucchini slowly for about 10mins until lightly browned and soft
  • add some pepper and stock, simmer for 8min, uncovered
  • remove from the heat
  • process until smooth (you may choose to leave some unprocessed for added texture)
  • stir in parsley and parmesan
  • serve with crusty bread and a green salad

This soup freezes well – make up a batch and freeze individual portions for easy lunches

The original recipe calls for 60ml cream added at the end.  I’m not a big fan so I don’t use it.  I also like to eat this on my fasting days so no cream = less calories

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