Courgette, herb and Parmesan soup

This courgette soup is delicious and the perfect way to use up a glut of courgettes - including huge ones. I used a single 2 kg courgette to make the soup.

Not the courgette I used in the soup, I reckon this one is 3 kg or more

Courgette, herb and Parmesan soup recipe

NB This soup needs liquidising.

2-3 tbsp olive oil
3 tsp/3 cloves garlic, chopped (frozen is fine)
1 tbsp basil leaves, chopped (frozen is fine)
salt, to taste
pepper, ground, to taste
2 kg courgettes, unpeeled, chopped into chunks of about 2 cm
1 chicken or vegetable stock cube/stock pot/1 tsp vegetable bouillon powder
1 tbsp parsley, chopped (frozen is fine)
50 g/4 tbsp finely grated Parmesan (optionally plus extra to serve)

1. Chop up the courgettes into chunks of about 2 cm across. Leave the skin on. Don't bother removing the seeds.
2. Heat the oil in a large pan over a medium heat.
3. Add the garlic and heat for 2-3 minutes, stirring regularly.
4. Chop the basil and add to the pan.
5. Add the courgette and some salt and pepper (about a 1/2 tsp of each). Stir, put the lid on the pan if it has one, and simmer on a low heat for 10 minutes. A lot of liquid will come out of the courgettes.
6. Add the stock cube and stir (ideally until it has dissolved).
7. Simmer for 8 more minutes, uncovered.
8. Chop and add the parsley. Grate and add the Parmesan. Stir.
9. Remove from the heat.
10. In as many batches as necessary, liquidise the soup in a liquidiser or food processor until smooth.
11. Return to the pan (or the tub you're going to store it in).
12. Serve with bread and optionally with extra Parmesan sprinkled on top of the soup.