Creamy Zucchini Parmesan Soup

• 1/4 cup extra-virgin olive oil plus extra to serve
• 4 zucchini chopped
• 4 small potatoes peeled and chopped
• 1 leek washed, sliced
• 3 garlic cloves minced
• 6 cups chicken stock
• 3/4 cup grated Parmesan
• 1 bunch basil leaves roughly chopped, plus more leaves to serve
• 4 tablespoons chopped parsley roughly
• 1/2 cup heavy cream

1. Heat oil in heavy bottomed saucepan on high. Saute zucchini, potatoes, and leek for 3 mins or until tender. Add garlic and saute for 1 min.
2. Stir in stock and bring to a boil. Reduce heat to medium and simmer for 10-15 mins, stirring occasionally, until tender. Season to taste.
3. Stir in cheese, herbs and cream. Process in a food processor (or use a hand blender), until smooth. Sprinkle with basil leaves and drizzle with oil to serve.

extravirgin olive oil plus extra, zucchini, potatoes, leek washed, garlic, chicken stock, basil, parsley roughly, heavy cream

Taken from www.yummly.com/recipe/Creamy-Zucchini-Parmesan-Soup-1405041 (may not work)