Recipe: Zucchini and Parmesan Soup

| Alison Clinch | | Leave a Comment
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.
About Alison Clinch
Alison Clinch has 20 years marketing experience gained in small and medium size business. She is especially passionate about supporting local communities, communications, and brand management. In her role with The Free Range Butcher Alison is responsible for the company’s branding, promotion, advertising and website. Her experience in the kitchen and passion for good food also brings refreshing new ideas for our recipe suggestions. Initially working alongside her husband Ben at the farmers markets, Alison is more ‘behind the scenes’ now, and keeping busy with two young apprentices’ / kids, Tom and Georgia.

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