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{Chargrilled} Zucchini Soup with Smoky Chorizo
Charred zucchini soup with thick fresh cream and smoky chorizo.
Course: Main Dish
Servings: 4 people
  • 16 baby marrows {small zucchini}
  • 1 medium-sized chorizo sausage
  • 5 spring onions
  • 1 tbs coconut oil
  • 3 garlic cloves
  • 2 cups chicken stock
  • 1 cup water
  • olive oil
  • salt
  • fresh double cream
  • smoked chili flakes
  1. Start by trimming the ends off the zucchini and slicing them into pieces. Drizzle with olive oil and season with freshly ground Himalayan rock salt.
  2. Grill in the oven for 25 minutes.
  3. After 25 minutes, the zucchini should start to char on the top. Add the chopped chorizo, stir through and return to the oven to grill for another 15 minutes until the chorizo is smoky and the zucchini is sufficiently charred.
  4. Heat the coconut oil in a medium pot on the stove and fry the spring onions {reserve a bit of the greener top bits for garnishing} until crispy.
  5. Add the chopped garlic and the zucchini. {Keep the chorizo aside}
  6. Fry until the garlic is cooked, then add the chicken stock & water. Let it simmer for about 15 minutes.
  7. Use a stick blender to blitz it all up.
  8. Serve with the smoky chorizo, a dollop of fresh thick cream, spring onions and a sprinkle of smoked chili flakes.
Recipe Notes

{If you cut the chorizo into smaller pieces they might be more visible on top... Mine sank to the bottom ;) }