Zucchini Soup

This smooth green soup is perfect for any cold winter days or as a starter to a three course meal.

Ingredients serve 6 - 8

2 tbls olive oil

1 chopped brown onion (150g)

2 tsp minced garlic

2 chopped celery stalks (170g)

1 tbls mixed dried herbs

1 tsp salt

½ tsp ground white pepper

2 liter chicken or vegetable stock

900 g sliced zucchini

Method

Place oil in a large saucepan over medium heat. Cook onion, garlic and celery for approx. 5 minutes. Add herbs, salt, pepper and stock, bring to the boil. Add Zucchini and simmer for approx. 10 minutes until zucchini are tender. Puree the mixture with a stick blender and pouring into heated bowls. Garnish with a dollop of yogurt and chopped chives. Serve with crusty bread or butter croutons.

Note: Drizzle grated parmesan cheese on top before serving.