Mum’s Zucchini & Basil Soup

Mum pulled this one out for my husband when he had the post-surgery sulks the other night. Delicious, tasty and satisfying. Served with a brilliantly crusty and fragrant wholemeal baguette from Sonoma which we heated in the oven, he called this “the perfect delivery device for a tasty soup”.


    • 4 tbsp olive oil
    • 25g butter
    • 1 large onion, finely chopped
    • 750g zucchini
    • 2 potatoes
    • 1.5 ltr chicken stock
    • 12 basil leaves, chopped finely
    • 1 garlic clove
    • 2 eggs
    • 25 g parmesan, grated
    • Salt and pepper


  1. Heat the oil and 15g butter in a heavy pan.
  2. Fry chopped onion and garlic over a low heat until golden, but not brown.
  3. Add the sliced zucchini, mix well and fry over a low heat for ten minutes
  4. Add the diced potatoes to the pan and stir 3-4 minutes medium heat.
  5. Add the chicken stock and bring to the boil slowly.
  6. Cover the pan with a lid and simmer over a medium heat for 40 minutes.
  7. Puree the soup in a blender or food processor.
  8. Place the basil in a bowl with eggs, remaining butter and parmesan.
  9. Beat with a wooden spoon or whisk.
  10. Trickle the hot soup into the beaten egg mixture and season with salt and pepper.
  11. Return the soup to the pan and reheat gently.
  12. Serve in a bowl, with a slice of crusty bread toasted with parmesan cheese in the bottom of the bowl.
  13. Sprinkle with chopped basil and parmesan
Originally this recipe called for the garlic to go in with the eggs and butter mixture. Raw. Frankly, I’m not into that so I’ve tweaked it to suit my palate.

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