Serves 2
This must be one of the easiest and fastest, yet also most delicious, soups ever. It can be made in about 10 minutes flat! Pour yourself a bowl for lunch or dinner then freeze the rest in individual portions to keep on hand for later.
Dairy free | Egg free | Gluten free | Nut free
INGREDIENTS
- 2 teaspoons extra virgin olive oil (or coconut oil), plus extra to drizzle
- 1 small brown onion, diced
- 1 large garlic clove, diced
- 250 g white (or green) zucchini, grated
- 1 cup salt-reduced chicken stock
- 400 g tin cannellini beans, rinsed and drained
- Grated parmesan, to serve (optional – omit for dairy-free)
- Thin toasts, to serve (optional – omit for gluten-free)
METHOD
- Place the oil, onion and garlic into a saucepan. Saute on medium heat, covered, for 3 minutes or until softened. Add the grated zucchini and stock. Bring to the boil. Reduce to simmer and add cannellini beans to saucepan. Blend (using a hand-held stick blender or transferring soup to a heatproof blender) until smooth and creamy.
- If serving to baby, set aside her serve. Mix through as much baby cereal/porridge as needed to thicken to desired consistency.
- Serve adult’s portion with pepper and salt to taste, topped with parmesan, olive oil and toasts (optional).