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Zucchini and Buffalo Mozzarella Soup


  • 800 gms zucchini
  • 125 gms buffalo mozzarella
  • 1 large white onion
  • 4 sprigs fresh thyme
  • 4 cloves garlic
  • 1/2 cup olive oil
  • 1/2 fresh red chilli
  • 5 cm parmesan rind, washed
  • Zest of 1/2 lemon
  • 1 ltr chicken stock
  • 1/4 cup chopped basil leaves
  • 1/4 cup chopped Italian parsley
  • 1 Tbsp chopped chives
  • 1 Tbsp chopped marjoram
  • 1/2 cup grated parmesan


  1. Dice the onion and garlic, finely slice the chilli and roughly chop the zucchini. Put them in a heavy-bottomed soup pot with the thyme sprigs, the parmesan rind, and the olive oil, then gently sauté until the zucchini is tender. Do not allow the vegetables to colour.
  2. Add 1 ltr chicken stock and the zest of 1/2 lemon. Simmer for 3 minutes.
  3. Remove the parmesan rind and pass the soup through a coarse mouli or pulse it in a food processor. Return the soup to the pot and bring to heat.
  4. Add chopped basil, parsley, chives and marjoram and 1/2 cup of grated parmesan.
  5. Break up the mozzarella into 1cm chunks and gently stir it in to the soup.
  6. Season to taste and serve immediately with crusty bread.


Recipe: Thomas Hutchison

Image: Lottie Hedley Photography, courtesy of ‘The Great New Zealand Cookbook’

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