Zucchinni, pea and basil soup with Parmesan croutons
Servings
4
servingsPrep time
10
minutesCooking time
30
minutesIngredients
1 Tbsp 1 olive oil
2 Tbsp 2 unsalted butter
1 1 brown onion, diced
1 1 leek, finely sliced
3 3 garlic cloves, finely chopped
700 g 700 zucchini, diced
1 L 1 vegetable or chicken stock
300 ml 300 cream
300 g 300 frozen green peas
Salt and pepper
1 cup 1 basil leaves
- PARMESAN CROUTONS
4 4 -5 slices sourdough bread, chopped into 2cm cubes
2 Tbsp 2 olive oil
Salt and pepper
50 g 50 finely grated Parmesan cheese
Method
- Preheat oven to 200°C. To make croutons, add bread to large baking tray, drizzle over oil, season with salt and pepper, garnish with Parmesan. Toss well, bake until golden brown and crunchy, 12-15 minutes.
- To make soup, heat olive oil and butter in deep casserole dish over medium-high heat. Add onion and cook for 3-4 minutes, then add leek and garlic. Continue cooking for 3 minutes, until fragrant and golden brown.
- Add zucchini and stock, then bring to boil. Simmer for 5 minutes, until zucchini is tender.
- Add cream, peas, salt and pepper. Simmer for 5 minutes, until warmed through. Remove from heat and stir through basil leaves and blend using stick blender until smooth.
- Divide soup between bowls and serve with Parmesan croutons, and more Parmesan and basil to garnish.
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