Recipe: Zucchini and Parmesan cheese soup

For Christmas I’ll make this delicious soup as a starter, but it’s a nice soup to make anytime. It super simple and fast too and that’s what we like, right!  It isn’t a really filling soup, which is perfect, because we have enough more to eat!

What you need for 4 servings:

• 3 garlic cloves, finely chopped
• 3 tbsp olive oil 2 zucchinis, washed and cubed
• 1 liter of vegetable stock (I used a cube)
• 1/4 cup of finely grated Parmesan cheese or Peccorino
• 1/8 cup of Parmesan cheese flakes for decoration
• Roasted pine nuts
• Rocket salad

Directions: 

1. In a soup pan heat the olive oil and sauté the garlic. Add the zucchini cubes and stir it through for about 3 minutes.
2. Add the vegetable stock and let it cook for about 10 minutes.
3. Blend everything to a soup, I like to have some chunks in there for an extra bite, so if you like that too, don’t blend too much!
4. Before serving, stir in the finely grated Parmesan cheese.
5. Divide the soup into bowl and decorate it with cheese flakes, roasted pine nuts and rocket.