Paprika Green Parmesan Soup

1.Heat the olive oil in a large pot over medium heat.

2.Add the chopped onion and minced garlic to the pot. Sauté until the onion becomes translucent, about 5 minutes.

3.Add the diced zucchini to the pot and cook for another 5 minutes, stirring occasionally.

4.Stir in the sweet paprika and cook for 1 minute until fragrant.

5.Pour in the vegetable broth and bring the mixture to a boil.

6.Reduce the heat to low and add the fresh spinach leaves. Simmer for 10 minutes until the zucchini is tender.

7.Remove the pot from heat and use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until smooth.

8.Return the pot to low heat and stir in the grated Parmesan cheese and heavy cream.

9.Season the soup with salt and black pepper to taste.

10.Simmer the soup for an additional 5 minutes, stirring occasionally, until the cheese is melted and the soup is heated through.

11.Ladle the soup into bowls and garnish with fresh basil leaves before serving.