Slice zucchini into coins about 1/2cm (1/4 inch) thick. Place in a medium saucepan with the stock and a big pinch of salt.

Cover and bring to the boil. Reduce the heat to medium and simmer for 10-15 minutes or until zucchini is tender.

While the soup is cooking separate basil leaves. Discard the stems. Dice or crumble the feta.

When the zucchini is cooked remove the pot from the heat. Add most of the basil leaves to the pot (keeping a few to serve). Puree carefully using a stick blender. Or leave the soup chunky.

Taste and season with more salt if needed. Divide between two bowls. Scatter over the feta chunks and the reserved basil leaves. Finish with a good drizzle of peppery extra virgin olive oil.