Serves 6
Ingredients
120 extra virgin olive oil ( plus extra)
7 cloves garlic, peeled and sliced
12 zucchinis, trimmed and sliced into 5mm thick rounds
salt & pepper
3 teaspoon cumin seeds
20 basil leaves
2 handfuls flat leafed parsley leaves
400ml hot vegie or chicken stock
500ml low-fat milk
100 tablespoons hot chilli sauce
100g fresh goat’s curd
Method
Place olive oil and garlic in a wide based pot over a medium heat and cook for 2 minutes.
Add zucchini, season with salt and pepper and stir.
Add cumin seeds, stir and cook for 4 minutes.
Add herbs and stir through.
Add milk and stock. Bring to a simmer and cook for 3 minutes, stirring all the time.
Use a stick blender to puree soup until smooth, then check seasoning.
Re-heat if serving immediately.
Serve in soup bowls with a dollop of goat’s curd, chilli sauce and a drizzle of olive oil.
Author
Jenny Disney
Research