How to Make Zucchini, Potato and Parmesan Soup

Ingredients

• 1 Tbsp extra virgin olive oil
• 400 g Carisma potatoes, chopped
• 2 cloves garlic, finely chopped
• 1 tsp Massel Salt Reduced Chicken Style Stock Powder
• 2 cups (500 ml) boiling water
• 375 ml can Carnation Light & Creamy Evaporated Milk
• 50 g piece parmesan
• 600 g zucchini, chopped
• Freshly ground black pepper, to serve
• 10 g shaved parmesan, to serve
• Parsley sprigs, to serve

1. Heat oil in a medium non-stick saucepan over a medium heat. Add potato and garlic. Cook, stirring often, for 2 minutes.
2. Add stock powder, water, milk and parmesan to pan. Cover and bring to a simmer over a medium heat. Reduce heat to medium-low and cook, covered, for 15 minutes.
3. Add zucchini to pan. Cook, covered, for 10 minutes or until tender. Set aside for 10 minutes to cool slightly.
4. Put soup in a blender or food processor and blend or process until zucchini is finely chopped.
5. Return soup to pan over a low heat. Cook, stirring, until warmed through. Divide between serving bowls. Sprinkle with pepper, parmesan and parsley sprigs. Serve.