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Recipe: Zucchini and Parmesan Soup

We try to do Meat Free Monday each week, so it’s often the night that we have soup too. This zucchini and parmesan soup is a year round favourite and super easy to make.


  • 1/4 cup olive oil
  • 3 cloves of garlic, finely chopped or minced
  • 1 onion, roughly chopped
  • 1 kg zucchini (approx. 10 medium size zucchinis), roughly chopped
  • 3 cups Free Range Chicken Stock
  • 1/4 cup cream
  • 1/2 cup parmesan cheese grated (plus extra shaved parmesan for serving)


  • Heat oil in a large saucepan and add garlic, onion and zucchini
  • Cook for a few minutes, then add chicken stock and bring to the boil.
  • Simmer for 15 minutes or until zucchini is tender.
  • Allow to cool slightly and blend until smooth.
  • Return saucepan to the heat and stir in grated parmesan cheese and cream.

If you’re feeling fancy (sometimes I am, sometimes I’m not) serve the soup topped with shaved parmesan.


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