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ORGANIC ROOT VEGETABLES WITH HONEY & THYME
ZUCCHINI AND PARMESAN SOUP

ZUCCHINI AND PARMESAN SOUP

Servings: 4

Ingredients

1/4 cup (60ml) NOMU Extra Virgin Olive Oil
1 onion, peeled and finely chopped
1 tsp NOMU Italian Rub
1 clove garlic, peeled and minced
Handful basil leaves, rinsed and chopped
1kg green zucchini, cut into 1cm slices
NOMU Sea Salt and Black Pepper
750ml boiling water
1 tbsp (15ml) NOMU Chicken or Vegetable STOCK
1/4 cup (60ml) cream
Handful flat-leaf parsley, chopped
50g freshly grated parmesan

TO SERVE:
1 batch homemade pizza dough (see Tips)
1-2 tbsp NOMU Extra Virgin Olive Oil
2 sprigs fresh rosemary
NOMU Sea Salt
NOMU One For All Grinder

Directions

Heat the Olive Oil in a heavy-based pan. Add the onion, NOMU Italian RUB and garlic and allow the flavours to develop while the onion is softening. Add the basil, zucchini and Salt and Pepper to taste and fry until the zucchini is lightly browned and softened.

Add the combined boiling water and NOMU STOCK and stir through. Allow to simmer for 8 minutes, uncovered. Remove from the heat and place three-quarters of the soup into a food processor. Blend until smooth and return to the pot with the remaining unblended soup.

Add the cream, parsley and parmesan and stir through.

Roll out some prepared pizza dough into oval-shaped flatbreads (see Tips). Place on a foil-lined baking tray and brush with Olive Oil. Sprinkle with fresh rosemary leaves and season with Sea Salt and One for All. Place in an oven set at 180°C for about 15-20 minutes, until the breads are golden and crisp.

Roughly break the warm rosemary and olive oil flatbread and serve as the perfect accompaniment to generous bowls of zucchini soup. Garnish with shavings of parmesan.

 

Tip: You can also buy prepared bread dough at your local supermarket bakery or your friendly pizza restaurant, just call to order beforehand.

Ingredients

1/4 cup (60ml) NOMU Extra Virgin Olive Oil
1 onion, peeled and finely chopped
1 tsp NOMU Italian Rub
1 clove garlic, peeled and minced
Handful basil leaves, rinsed and chopped
1kg green zucchini, cut into 1cm slices
NOMU Sea Salt and Black Pepper
750ml boiling water
1 tbsp (15ml) NOMU Chicken or Vegetable STOCK
1/4 cup (60ml) cream
Handful flat-leaf parsley, chopped
50g freshly grated parmesan

TO SERVE:
1 batch homemade pizza dough (see Tips)
1-2 tbsp NOMU Extra Virgin Olive Oil
2 sprigs fresh rosemary
NOMU Sea Salt
NOMU One For All Grinder

Directions

Heat the Olive Oil in a heavy-based pan. Add the onion, NOMU Italian RUB and garlic and allow the flavours to develop while the onion is softening. Add the basil, zucchini and Salt and Pepper to taste and fry until the zucchini is lightly browned and softened.

Add the combined boiling water and NOMU STOCK and stir through. Allow to simmer for 8 minutes, uncovered. Remove from the heat and place three-quarters of the soup into a food processor. Blend until smooth and return to the pot with the remaining unblended soup.

Add the cream, parsley and parmesan and stir through.

Roll out some prepared pizza dough into oval-shaped flatbreads (see Tips). Place on a foil-lined baking tray and brush with Olive Oil. Sprinkle with fresh rosemary leaves and season with Sea Salt and One for All. Place in an oven set at 180°C for about 15-20 minutes, until the breads are golden and crisp.

Roughly break the warm rosemary and olive oil flatbread and serve as the perfect accompaniment to generous bowls of zucchini soup. Garnish with shavings of parmesan.

 

Tip: You can also buy prepared bread dough at your local supermarket bakery or your friendly pizza restaurant, just call to order beforehand.

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