Zucchini and Garlic Soup

Zucchini and Garlic Soup

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  • Recipe difficulty: Medium
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 6 people
  • Recipe course: Soups and starters


  • 400g potatoes, peeled and cut into quarters
  • 1 tbsp olive oil
  • 1 onion, trimmed, peeled and quartered
  • 1 garlic clove, crushed
  • 1.5 litres chicken or vegetable stock
  • 2 medium zucchinis, trimmed
  • 1 tbsp fresh basil, finely chopped
  • Basil leaves, to garnish (optional)
  • Seasoning


  1. Fit the knife blade to your Food Processor bowl, add the quartered onion and process on max speed until the onion is finely chopped.

  2. Heat the olive oil in a large saucepan over high heat, add the chopped onion, add the garlic and sweat for five minutes.

  3. Fit the thin slicing disk to the food processor bowl, add the prepared potatoes to the feed tube. Select max speed and slice the potatoes.

  4. Add the potatoes to the pan and cook for a further 2 minutes, stirring constantly. Add the chicken stock and seasoning. Simmer for 15 minutes. Leave to cool to room temperature.

  5. Cut the zucchinis into 3cm to 4cm lengths.

  6. Fit the coarse grating disc to the food processor bowl

  7. Add the prepared zucchinis to the feed tube. Select max speed to cut each length, stop the machine after each length has been cut and set aside.

  8. Pour the soup into the thermo-resist blender goblet in stages and blend at max speed until smooth.

  9. Return to the saucepan and bring to the boil. Skim off any foam that appears on the surface, if necessary, then add the grated courgettes and cook for 10 to 15 minutes until tender.

  10. To serve, add the finely chopped basil, check seasoning. Garnish with basil leaves.

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