Cozy Zucchini Soup

Those who have grown zucchinis in their home garden would agree that under the right conditions, they can grow rather big over a short space of time.  So if they are in season or you have a glut of it, make a big pot of delicious zucchini soup.  It's super easy using good quality shop-bought vegetable or chicken stock, onion and garlic, a potato or two for thickening the soup and a hand-held processor to whisk them all up.  Stir in a little cream, Parmesan cheese and lemon juice for richness and good flavour.  Enjoy with crusty bread.

Serves 6

INGREDIENTS

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 garlic cloves, finely chopped
• 2-3 zucchini (about 1kg / 2lb 4oz), cut into cubes
• 1 large potato, peeled & cut into cubes
• 1 litre / 4 cups chicken or vegetable stock
• sea salt, to taste
• a sprinkle of freshly ground black pepper
• ¼ cup cream
• 2-3 tablespoons grated Parmesan cheese
• 1 tablespoon fresh lemon juice

METHOD

1. Heat oil in a large saucepan over medium-high heat and sauté the onion until soft.  Add the garlic and sauté for another 1 minute.
2. Add the zucchinis and cook for 1-2 minutes, stirring, until coated with oil.
3. Add the potatoes and stock.  Cover and bring it to a boil.  Reduce heat to low and simmer for about 15 minutes or until the zucchinis are cooked.
4. Turn off the heat.  Using a handheld food processor, blend the soup until smooth or to your desired consistency.  Season with salt and pepper, to taste.
5. Let the soup simmer over low heat for 1-2 minutes to warm through.  Stir in cream, grated Parmesan and lemon juice.  Serve hot.