The Best Summer Zucchini Soup Recipe

Summer Zucchini Soup Recipe
You are going to enjoy this soup as it contains a wide variety of vegetables that will provide a range of vitamins and fibre.

Serves : 4–6

5 Zucchinis, cut in 11⁄2cm slices

3 tbsp olive oil

1 onion, chopped

2  leeks, chopped

1.2L water or stock

1 Handful of French beans, cut in 11⁄2cm slices

2 carrots, chopped

1-3 cloves garlic, pressed

2 tbsp fresh basil, finely chopped

Sea salt and fresh ground pepper

3 Medium tomatoes, skinned and quartered

1/2 cup wholewheat or buckwheat macaroni

 grated parmesan cheese (optional)

Directions:

-Prepare the vegetables, leaving the zucchini unpeeled (do not peel off skin).

-Heat the oil and cook the onions and leeks until soft.

-Add the water or stock, French beans, carrots, garlic, basil and seasoning and simmer for about 15 minutes of an hour.

-Add the tomatoes, zucchini and macaroni and continue cooking for 15-20 minutes. 

-Adjust seasoning.

-Serve with grated parmesan cheese (optional).