So simple, yet so delicious.
1 large onion, peeled and quartered
2 large zucchini, cut into large pieces
1 stick celery, cut into large pieces
1 rasher bacon, fat trimmed, roughly chopped
500ml good quality gluten free vegetable stock
pinch ground nutmeg
freshly ground salt and black peppercorns, to taste
250ml lite cream
2 tspn grated lemon rind
chopped fresh parsley, for serving
Attach the shredding disc to the chef's bowl of the food processor and cover.
Add the onion, zucchini, celery and bacon through the food chute and grate.
Season well with nutmeg, salt and pepper. Stir in the cream.
Wash and dry the processor bowl, attach the all purpose blade. Add the soup to the bowl, cover and process to desired consistency. Serve sprinkled with lemon rind and parsley.
1 Tip: Only a small amount of stock is added to the soup, as when cooked the zucchini releases a lot of liquid.
2 Tip: Check the back of pack and read through the ingredients list of all ingredients to confirm gluten free.