60ml/2fl oz extra virgin olive oil
1 tbsp garlic infused oil
handful basil leaves (preferably Italian), chopped
sea salt and ground white pepper, to taste
1kg/2¼lb green zucchini, cut lengthways into quarters then into 1cm/½in slices
750ml/1¼ pint vegetable stock
60ml/2fl oz lactose free single cream
handful flatleaf parsley, chopped
50g/2oz freshly grated parmesan, plus extra to serve
Gluten free bread
salt and freshly ground black pepper
Serves - 4
Heat the oil in a heavy-based pan over a medium heat.
Cook the basil, salt, garlic infused oil and zucchini slowly for 10 minutes, or until the zucchini are lightly browned and softened.
Add white pepper, to taste, then pour in the stock and simmer for 8 minutes, uncovered. Remove from the heat.
Put three-quarters of the soup mixture into a food processor and blend until smooth.
Return the mixture to the pan and stir in the cream, parsley and parmesan.
To serve, ladle the soup into a bowl and season, to taste, with salt and freshly ground black pepper.
Sprinkle over more parmesan, to taste. Serve with gluten free bread and a green salad.
Recipe adapted from: Good Food