1 kilogram zucchini
3 tablespoons olive oil
1 large onion, thinly sliced
3 cloves garlic, crushed
pinch of chilli flakes
4 cups chicken stock
3 tablespoons each chopped flat-leaf parsley and mint
sea salt and freshly ground pepper
Halve the zucchini lengthwise and cut into 2 cm pieces.
Heat the olive oil in a large saucepan and add the onion, garlic, chilli flakes and a good pinch of salt. Cover and cook for 15 minutes or until the onion is very tender. Add the zucchini, season and cover. Cook over a medium heat for a further 15 minutes, stirring to prevent it catching on the base of the pan.
Add the stock and simmer uncovered for 10 minutes.
Put half the soup and the herbs in a food processor and blend until smooth. Return to the saucepan and reheat if necessary.
To serve: Ladle the soup into warm bowls and drizzle with a little cream.
Menu: Serve this with Poached Chicken with Braised Leeks and Mustard Vinaigrette for main, with Green Bean, Broccolini and Asparagus Salad on the side, and Apple, Rum and Raisin Cake to finish.