Sort ingredients
ayeshu
QR Code
Listen
Pdf
In a pot set over medium heat, melt the butter.
Add the onion and garlic and sauté for 5 minutes until soft and translucent.
Add the zucchini and basil then season with salt and pepper. Cook, stirring regularly, until the zucchini starts to soften.
Pour in the stock and season with salt and pepper. Allow to simmer for another 10 minutes until the zucchini is soft.
Transfer to a blender and add the baby spinach.
Blend until the soup is completely smooth. Pour back into the pot then stir in the cream.
Simmer for another 5-10 minutes then season with salt and pepper.
Serve the soup in bowls with a swirl of cream and a spoonful of freshly grated Parmesan cheese.