creamy zucchini soup

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.

creamy zucchini soup
  • 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.

The Gardener