I obtained the idea of this recipe from a recipe published by The Australian Womens Weekly cookbook series. I find this recipe really luscious, filling and easy to make. Some people may think - what zucchini? - yuk! But believe me, this recipe does not taste like you might think zucchini tastes like!
60 gm butter
1 medium onion – chopped
6 medium zucchini – peeled and chopped
1 chicken or vegetable stock cube
water to cover zucchini
salt and ground white pepper
pinch of nutmeg
Heat the butter in a medium saucepan and add the chopped onion and cook for 2 minutes. Add the chopped zucchini and the chicken/vegetable stock cube and the water, bring to the boil and allow to simmer for about 30 minutes.
Remove from the heat and process with a Bamix and when processed, adjust the seasoning and add a pinch of nutmeg.
Serve it in a soup bowl.
Note: the butter adds to the flavour of the soup; the soup can be made more/less intense by adjusting the amount of water added; this soup may be stored in the refrigerator for a few days.