Courgette and basil soup with Italian hard cheese

Name: Courgette and basil soup with Italian hard cheese
Total time: 30 min
Cuisine: Italian
Ingredients: 1 tbsp olive oil; 1 onion, chopped; 2 garlic cloves, crushed; 800g courgettes, sliced; 700ml water; 1 vegetable stock cube; 30g fresh basil, leaves picked; 100ml double cream; 30g vegetarian Italian hard cheese, finely grated; 1 tsp ground black pepper

Silky green courgette soup with a big handful of basil and a little cream. Light, fresh and ready in half an hour.

Time30 min
LevelEasy
Costabout £0.78 a head

4 servings

Ingredients

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1 tbspolive oil
1onionchopped
2garlic clovescrushed
800 gcourgettessliced
700 mlwater
1vegetable stock cube
30 gfresh basilleaves picked
100 mldouble cream
30 gvegetarian Italian hard cheesefinely grated
1 tspground black pepper

Method

1
Heat the oil in a large pan over a medium heat. Cook the onion for 5 minutes until soft. Add the garlic and cook for 1 minute.
6 min
2
Add the courgettes, water and stock cube. Bring to the boil, then simmer for 12 minutes until the courgettes are completely soft.
12 min
3
Take the pan off the heat and add the basil leaves.
4
Blitz with a stick blender until completely smooth and bright green.
5
Stir in the cream and most of the cheese. Warm through gently for 2 minutes, but do not let it boil.
2 min
6
Season with black pepper, then serve with the last of the cheese scattered on top.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.