Zucchini and Basil Soup with Garlic Prawn Bruschetta

, from Issue #51. September, 2015
Photography by Aaron McLean.
Zucchini and Basil Soup with Garlic Prawn Bruschetta

This light, fresh soup makes a great weekday meal when served with the garlicky prawn toasts.

Serves: 4


2 tablespoons olive oil
1 onion, thinly sliced
300 grams potatoes, peeled and diced
2 cloves garlic, crushed
handful basil, stalks and leaves separated
6 zucchini, chopped
1 teaspoon ground cumin
5 cups chicken or vegetable stock
1 cup frozen peas
sea salt and freshly ground pepper

To serve
thick plain yoghurt
2 spring onions, thinly sliced

Garlic Prawn Bruschetta
300 grams raw peeled prawns
2 tablespoons olive oil
2 cloves garlic, crushed
2 tablespoons chopped flat-leaf parsley
sea salt and freshly ground pepper
8 slices sourdough bread, grilled or toasted


Heat the oil in a large saucepan and add the onion, potatoes, garlic and the chopped basil stalks. Season, cover and cook for 10 minutes or until the vegetables are soft.

Add the zucchini and cumin and cook uncovered for 5 minutes, stirring occasionally and adding a little water if it starts to catch on the bottom of the pan. Add the stock, season and simmer uncovered for 10 minutes. Add the peas and cook for 5 minutes.

Puree half of the soup in a food processor with the basil leaves then return to the saucepan. Do this in batches.

To serve: Ladle the soup into bowls and top with a dollop of yoghurt, spring onions, a drizzle of olive oil and a grind of pepper. Serve with the garlic prawn bruschetta. 

Bruschetta: Heat the oil in a large sauté pan and cook the prawns for 2-3 minutes. Add the garlic and parsley and toss together. Season then spoon the mixture, including the garlic oil in the pan, over the grilled bread.