Ingredients

• 2 tablespoons extra olive oil
• 1 tablespoon butter
• 1 onion
• 4 cloves garlic
• 500 g zucchini (2 pieces)
• sea salt and coarsely ground pepper
• 3 cups (750 ml) water or vegetable broth*
• 1 cup basil leaves (from 1 pot)
• 30 g finely grated parmesan

Preparation

1. Pour oil into a wide pot, add butter and diced onion. Stirring occasionally cook the onion until translucent, then add chopped garlic and fry together for a while longer.
2. Add zucchini diced into cubes and fry everything again stirring occasionally, until the zucchini becomes soft, for about 2 - 3 minutes. Season with sea salt and pepper.
3. Pour water (preferably filtered) or broth and bring to boil. Cook under a slightly covered lid for about 5 minutes.
4. Pour the soup into a blender jug, add basil leaves (save some for garnish) and blend into cream.
5. Serve with grated parmesan, which will add character and deeper flavor to the soup. You can also serve additionally with croutons and e.g. chili flakes.