Creamy Zucchini Soup Recipe

Ingredients (serves 4)

• 1 tablespoon oil
• 1 onion, coarsely chopped
• 1 garlic clove, crushed
• 4 large zucchini, chopped
• 2 large potatoes, peeled, chopped
• 1L chicken stock
• 3/4 cup cream
• salt and cracked black pepper

Method

1. Heat 1 tablespoon oil in a large saucepan over medium heat. Add 1 coarsely chopped onion, 1 crushed garlic clove, 4 large chopped zucchini and 2 large peeled, chopped potatoes. Cook for 5 minutes, making sure vegetables don't brown.
2. Add 1L chicken stock and 1 cup water. Bring soup to the boil, reduce heat and simmer for 20 minutes or until potatoes are soft. Remove from heat and cool for 5 minutes.
3. Blend with a hand-held blender until smooth. Return soup to the heat and add 3/4 cup cream, salt and cracked black pepper. Warm through and serve with bread or corn and chive mini muffins (see related recipe).