Ingredients
The following ingredients have 4 Servings
- 1 tbsp extra virgin olive oil (See Note 1)
- 700 g (1.5 lb) zucchini/courgette - cut into 2cm (1 inch rounds) approximately 3 large
- 1 medium brown/yellow onion - roughly chopped
- 2 cloves garlic - roughly chopped
- 1 potato - large, peeled and cut into 1cm (1/2 inch) cubes
- 2 1/4 cups (560 ml) vegetable stock (See Note 2)
- 2 tbsp flat-leaf parsley - roughly chopped (See Note 3)
- sea salt and freshly ground black pepper – to taste (See Note 4)
Instruction
- Add all of the ingredients, except for the stock and parsley to a large saucepan, and cook for 5 minutes on medium heat, stirring regularly.
- Add the stock, and simmer until the veggies are tender. This will take 12-15 minutes.
- Add the parsley, and blend the soup until smooth.
- Check the seasoning is to your liking, and serve with a garnish of your choice.
