Serves 2

  • 2 Tbsp. olive oil
  • 1 pound zucchini, coarsely chopped
  • 2 cloves garlic, quartered
  • 2 cups hot chicken, or vegetable, broth
  • 1 Tbsp. very finely chopped fresh parsley
  • 1 Tbsp. very finely chopped fresh basil
  • A pinch of freshly grated nutmeg, plus extra to serve
  • Salt and freshly ground black pepper
  • Grated Parmesan, for serving
  • 3 Tbsp. heavy cream, for serving


    Place a large pan over very low heat. Add the oil, then the zucchini, garlic and a pinch of salt. Cook the vegetables very gently, stirring often, for 20 to 25 minutes, until the zucchini are really soft and the garlic is just browning.

    Add the broth, turn up the heat and simmer for 2 minutes. Remove from the heat, add the chopped herbs and blend the soup until smooth and bright green.

    Stir through the nutmeg, plus some salt and pepper, as necessary. Serve each portion with a generous dusting of Parmesan, a drizzle of cream and an extra sprinkling of nutmeg.

    From Leon Happy Soups (Conran) by Rebecca Seal and John Vincent.

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