Zucchini & Parmesan Soup

40 ml olive oil

1 onion, peeled and finely chopped

1 clove garlic, minced

Fresh thyme

1 kg courgettes / zucchini, cut into slices 1cm thick

750 ml veg or chicken stock / broth

60 ml cream

Handful Italian flatleaf parsley

50 g grated parmesan cheese

Salt and pepper

·      Heat the olive oil and gently fry the onion and garlic. Add the thyme, and continue frying gently.

·      Add the courgettes, sale and pepper and fry until the courgettes start to brown slightly.

·      Add the stock / broth and simmer for 8 minutes.

·      Blend until smooth.

·      Return to the pot and add the parmesan, cream and parsley.

·      Season with salt and pepper.

·      Allow the soup to heat through.