Mater partner and celebrity chef Luke Mangan is sharing one of the most popular dishes offered to patients on our specials menu. Try it at home for a warm winter meal.

Zucchini Parmesan Soup with Basil  (Serves 4)

Ingredients

• 25mL olive oil
• 65g brown onion, diced
• 12g, fresh garlic
• 240g zucchini
• 330mL Vegetable stock
• 72mL fresh cream
• 19g grated parmesan
• Fresh basil to serve
• Pepper to taste

Method:

1. Soften the onion and garlic in a pan with half the olive oil
2. Add zucchini and cook until softended
3. Add the vegetable stock and cream and gently bring to the boil
4. Simmer for 10minutes
5. Add parmesan, season to taste and blend until the soup is a fine puree
6. To serve, add finely shredded basil and the remaining olive oil