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.