Main Course
Courgette Parmesan Soup
Ingredients
- 1 kg courgettes
- 2 garlic cloves minced
- 1 onion chopped
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried thyme
- 750 ml vegetable or chicken stock
- 60 ml single cream optional
- Sea salt
- Black pepper
- 50 g parmesan freshly grated plus extra to serve
Method
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
- Add the sliced courgettes to the pot and cook for a few minutes until they start to soften.
- Pour in the vegetable or chicken stock, dried oregano, and dried thyme. Bring the mixture to a simmer and let it cook until the courgettes are tender.
- Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup to a blender in batches and blend until smooth.
- Stir in the single cream (if using) and freshly grated Parmesan. Continue to stir until the cheese is melted and the soup is well combined.
- Season the soup with salt and black pepper to taste. Adjust the seasoning as needed.
- Serve the soup hot, garnished with extra Parmesan on top.
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