white zucchini + cannellini soup

Perfect for a time-poor parent, this must be one of the easiest and fastest, yet also most delicious, soups ever. It can be made in about 10 minutes flat! Pour yourself a bowl for lunch or dinner then - if you have a baby in the house - freeze the rest in individual portions to keep on hand for later.


2 teaspoons extra virgin olive oil (or coconut oil), plus extra to drizzle

1 small brown onion, diced

1 large garlic clove, diced

250 g white (or green) zucchini, grated

1 cup salt-reduced chicken stock

400 g tin cannellini beans, rinsed and drained

Grated parmesan, to serve (optional)

Thin toasts, to serve (optional)

  • Serves 2


Place the oil, onion and garlic into a saucepan. Saute on medium heat, covered, for 3 minutes or until softened. Add the grated zucchini and stock. Bring to the boil. Reduce to simmer and add cannellini beans to saucepan. Blend (using a hand-held stick blender or transferring soup to a heatproof blender) until smooth and creamy.

If serving to baby, set aside her serve. Mix through as much baby cereal/porridge as needed to thicken to desired consistency.

Serve adult’s portion with pepper and salt to taste, topped with parmesan, olive oil and toasts (optional).