Zucchini Soup

Cook Time 45 minutes

Servings 4


1 tbsp olive oil

1 onion, peeled and quartered

4 medium zucchini, sliced into rounds

4 stalks of celery, chopped

1L water  or stock (or enough to just cover)

Salt and pepper

2 tbsp cream


Heat oil in a pot and add the onion and celery. Cook for 5 minutes over medium heat then add the zucchini and cook for a further 3 minutes. Add salt and water/stock. Bring to boil and then turn the heat down. Cook for 20 minutes or until all vegetables are soft. Blitz in a blender with a touch of cream. Season again if necessary.


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