yield: (makes 4 servings)

Ingredients

• Green zucchini (1 lb 10 oz), cut into 1/2 inch thick pieces
• Extra virgin olive oil
• 6 garlic cloves, finely chopped
• 3 handfuls basil, chopped
• Sea salt
• 6 cups chicken stock
• 1/2 cup grated Parmesan, plus extra to serve
• Freshly ground pepper

Directions

1. In a heavy-based saucepan, heat a little extra virgin olive oil.
2. Add zucchini, garlic, basil and a good pinch of sea salt.
3. Cook over medium heat for about 10 minutes, stirring occasionally.
4. Add the stock. Bring to a boil, then reduce heat to low and simmer uncovered for about 9 minutes.
5. Pulse the soup in a blender until well pureed, but not completely smooth.
6. Return soup to pan and stir in cream and Parmesan.