Zucchini and Parmesan Soup

Heat the olive oil in heavy-based pan. Add the onion, NoMU Italian Rub and garlic and allow the flavours to develop while the onion is softening. Add the basil, salt, and pepper and the courgettes and fry until the courgettes are lightly browned.

 

Add the combined boiling water and NoMU Fond and stir through. All this to simmer for 8 minutes, uncovered. Remove from the heat and place three quarters of the soup into a food processor. Blend until smooth and return to the pot with the remaining unblended soup. Add the cream, parsley and the parmesan and stir through.

 

Roll out some prepared pizza dough (Recipe Mailer #18) into oval-shaped flatbreads. Place them on a foil-lined baking tray and brush with rosemary and garlic infused olive oil. Sprinkle with fresh rosemary leaves and season with NoMU Just Salt and NoMU All for One grinder. Place in an oven set at 180 degrees for about 15-20 minutes, until the breads are golden and crisp.

 

Roughly break the warm rosemary and olive oil flatbread and serve as the perfect accompaniment to generous bowls of zucchini soup. Garnish with shavings of parmesan.

Ingredients

60ml extra virgin olive oil

1 onion, peeled and finely chopped

1 tsp NoMU Italian Rub

1 garlic clove, peeled and minced

Handful of basil leaves, rinsed and chopped

NoMU Just Salt

NoMU Just Pepper

1kg green courgettes cut into 1cm slices

750ml boiling water

15 NoMU Chicken or Vegetable Fond

60ml cream

Handful flat leaf parsley, chopped

50g freshly grated parmesan