Creamy Zucchini Soup with Oregano and Chilli

A creamy zucchini soup with very little cream and lots of flavour from herbs and spices will go down very well on a wintery evening served with crispy bread or croutons.

• 1 onion, chopped
• 1 tablespoon butter
• 1kg zucchinis, cleaned and cut into slices
• 2 cloves garlic
• Pinch of chilli flakes (or two if you prefer)
• Handful oregano leaves
• 2 cups vegetable or chicken stock
• 1 cup milk
• 1 cup cream
• Salt and pepper

To make this creamy zucchini soup sauté the onions in a soup pot in a little butter until soft. Add all the other ingredients except the milk and cream, and season with salt and pepper. Simmer for 15 – 20 minutes until the zucchini is soft and then add the milk and cream and blitz in a blender until smooth. Serves 6.