Ingredients
- 1 large (12 ounce) yellow onion (finely chopped)
- 2 tablespoons oil (cooking oil)
- 3 large (8 to 9 ounces) zucchini (grated)
- 1 large (8 ounce) potato (grated)
- 500 ml chicken stock
- 1 cup water
- 300 ml cream
- 1/2 cup shredded parmesan cheese
- 1/4 cup finely chopped basil leaves
- Seasoning (optional)
How to Make
-
Step 1: Fry onion gently until transparent, taking care not to brown it. This should take about 5 minutes.
-
Step 2: Add vegetables, stock and water, and simmer for 10 minutes (taking care not to simmer any longer than this to avoid the soup becoming bitter).
-
Step 3: Add cheese, cream and basil and simmer a further 2 minutes. (At this stage you can blend the soup for smooth and creamy finish, but this is not necessary).
-
Step 4: Season with salt and pepper to taste if desired.
-
Step 5: Serve with a thick crusty bread.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.