Creamy Zucchini Parmesan Soup - cooking recipe

Ingredients

1/4 cup extra virgin olive oil, plus extra to serve
4 None zucchini, chopped
4 None small potatoes, peeled and chopped
1 None leek, washed, sliced
3 None garlic cloves, minced
6 cups chicken stock
3/4 cup grated parmesan
1 bunch roughly chopped basil leaves, plus more leaves to serve
4 tbsp roughly chopped parsley
1/2 cup heavy cream

Preparation

Heat oil in heavy bottomed saucepan on high. Saute zucchini, potatoes, and leek for 3 mins or until tender. Add garlic and saute for 1 min.
Stir in stock and bring to a boil. Reduce heat to medium and simmer for 10-15 mins, stirring occasionally, until tender. Season to taste.
Stir in cheese, herbs and cream. Process in a food processor (or use a hand blender), until smooth. Sprinkle with basil leaves and drizzle with oil to serve.