Here’s the link to the site I found the recipe originally –
Good glug of EVO
1 tbsp chopped garlic
handful basil leaves chopped
sea salt and ground pepper to taste
1kg courgettes cut lengthways into quarters then into 1cm slices
750 ml chicken stock
60 ml or big glug of single cream
handful fresh flatleaf parsley chopped
50g freshly grated parmigiano plus extra for serving
Heat the oil in a heavy based pan over a med heat.
Cook the garlic, basil, salt and courgette slowly for about 10 mins or until the courgettes are lightly browned and softened (or just softened!)
Add pepper to taste, then pour in the stock and simmer for about 8- 10 mins uncovered.
Remove from heat.
If you have a stick blender, stick it in the mix and whizz about 3/4 of it. If you have a food processor, do the same amount. (I prefer 1st method – less washing up!)
Return the soup to the pan and stir in the cream parsley and parmigiano.
To serve, ladle the soup into a bowl, sprinkle with more parmigiano (or shavings are good) and some toasted pumpkin seeds. ( Salt n pepper optional – I think it’ll be fine.)
Serve with crusty bread and a green salad.