Creamy Zucchini Soup with Garlic Chilli Crisp Recipe

1 onion, finely chopped

2 garlic cloves, finely chopped

700g zucchini, roughly chopped

1 medium potato, peeled and diced

3 cups vegetable stock

½ cup thickened cream, plus extra to serve

Sea salt, to taste

Cracked black pepper, to taste

Finely sliced spring onion, to serves.

Croutons to serves

• Add the onion and cook for 3-4 minutes, or until softened and lightly golden.
• Add the garlic and cook for 30 seconds, or until fragrant.
• Add the zucchini and potato, then stir to coat everything in the garlicky chilli crisp oil.
• Pour in the vegetable stock and bring to a simmer. Reduce the heat to medium-low and cook for 15-20 minutes, or until the zucchini and potato are very tender.
• Remove the saucepan from the heat. Use a stick blender to blend the soup until smooth and creamy. You can also carefully transfer the soup to a blender and blend in batches.
• Stir through the thickened cream, then season with sea salt and cracked black pepper to taste.
• Ladle the soup into bowls. Then drizzle with Marion’s Kitchen Garlic Chilli Crisp.
• Top with spring onion and croutons.