Description
Jamie Oliver’s Zucchini Soup is a creamy and delicate soup made with fresh zucchini, onions, garlic, and a few simple seasonings. The soup is blended to a smooth consistency, resulting in a velvety texture that’s light yet comforting. It’s a versatile dish that can be served warm in the colder months or chilled during the summer.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 medium zucchini (courgettes), chopped
- 1 liter (4 cups) vegetable stock
- 1 teaspoon dried thyme (or fresh thyme sprigs)
- Salt and pepper to taste
- Fresh parsley or basil for garnish (optional)
- 100ml (½ cup) cream (optional, for extra creaminess)
- Grated Parmesan (optional, for serving)
Instructions
Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened and translucent. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Add the chopped zucchini to the pot, stirring well to coat them with the oil, onion, and garlic. Cook for about 5 minutes, allowing the zucchini to soften slightly.
Pour in the vegetable stock, making sure the zucchini is fully submerged. Add the thyme and season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 10-15 minutes, or until the zucchini is tender.
Remove the pot from the heat and use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, blend only half of the soup. Alternatively, transfer the soup to a blender in batches and blend until creamy.
If you prefer a richer soup, stir in the cream at this stage. Gently reheat the soup without bringing it to a boil. Taste and adjust the seasoning with more salt and pepper if needed.
Ladle the soup into bowls and garnish with fresh parsley or basil for a burst of freshness. For an extra touch, sprinkle some grated Parmesan cheese on top before serving.