Courgette and parmesan soup

Name: Courgette and parmesan soup
Total time: 35 min
Cuisine: Italian
Ingredients: 800g courgettes, chopped; 1 potato, peeled and diced; 2 tbsp garlic infused oil; 700ml water; 1 tsp salt; 40g parmesan, finely grated; 10g fresh basil leaves; 0.5 tsp ground black pepper

A pale green summer soup that tastes of fresh courgette and savoury parmesan, thick enough to feel like a proper meal.

Time35 mins
LevelEasy
Costabout £0.85 a head

4 servings

Ingredients

Tick what you need to buy. It goes on your shopping list.

800 gcourgetteschopped
1potatopeeled and diced
2 tbspgarlic infused oil
700 mlwater
1 tspsalt
40 gparmesanfinely grated
10 gfresh basil leaves
½ tspground black pepper

Method

1
Warm the garlic infused oil in a large pan. Add the courgettes and potato and cook gently for 8 minutes, stirring, until they start to soften.
8 min
2
Add the water and salt. Simmer for 15 minutes until the potato is tender.
15 min
3
Blend until smooth with a stick blender.
4
Stir in most of the parmesan and the basil. Season with pepper.
5
Serve with the remaining parmesan sprinkled 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.