Preparation time 10 mins, plus cooking.
This is a delicious healthy light yet filling salad.
1 1/2 kg Green Zucchini cut into 2cm slices
2 garlic cloves chopped
1 1/2 litres good quality chicken stock
1/4 cup Basil and parsley chopped
75g Reggiano Parmigiano grated (Grana padano is fine)
Sea Salt & freshly ground black pepper
Heat the oil in a heavy-based pan.
Cook the garlic, basil, salt and zucchini slowly for approximately 10 minutes, until the zucchinis are lightly browned and very soft.
Add some pepper and stock and simmer for 8 minutes, uncovered.
Remove from the heat.
Put ¾ of the soup into a food processor and process until smooth.
Return to the pan and stir in the parsley and Parmesan.
Place in a bowl and sprinkle with more cheese and some pepper.
Serve with crusty bread.