ZUCCHINI SOUP The fastest way to grate zucchini is using a food processor.

If you don’t have one you could get some exercise and grate with a hand grater. Or just cut the zucchini into small chunks - they’ll take a little longer to cook. The herbs add a some freshness at the end but the soup will be lovely without it.

2 cloves garlic, finely sliced 4 medium zucchini, grated 2 cups tomato passata 1/2 bunch basil or flat leaf parsley, leaves picked parmesan cheese, to serve
Heat 2 tablespoons olive oil in a large saucepan and cook garlic over a high heat for 30 seconds or until just starting to brown. Add zucchini and cook stirring for a couple of minutes. Add passata and 2 cups water and bring to the boil. Simmer for 7-8 minutes or until zucchini is tender. Taste and season and toss through herbs. Serve with cheese grated on the top.

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