Zucchini And Basil Soup

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• 900 g zucchini
• 1 1/4 teaspoons sea salt
• 3 tablespoons arborio rice
• 4 tablespoons olive oil
• 2 onions, medium and chopped
• fresh ground black pepper
• 750 ml vegetable stock
• 2 cups fresh basil, coarsly chopped
• 3 tablespoons lemon juice

Recipe

• 1 wash, trim and slice the zuchinni and put into an ample soup pot with 3½ cups water, a tsp of salt and the rice. bring the water to the boil, then lower heat and let it simmer, covered, for about 30 minutes.
• 2 meanwhile, heat 2 tblsps olive oil in a pan and add the chopped onions with a pinch of salt. cook the onions slowly over medium - low heat, stirring often, until they are soft and caramel colour. about 30 minutes. when the onions are tender and sweet, add them to the soup pot.
• 3 grind plenty of black pepper into the soup, add the vegetable broth and the fresh basil leaves and simmer another 2 minutes. cool slightly.
• 4 puree the soup, add a little more stock if the soup seems to thick. it should pour easily.
• 5 return soup to a clean pot and bring back to a simmer, then stir in 2 tblsps of lemon juice and 2 more tblsps olive oil. taste the soup and add pinches of salt and lemon juice until the balance is just right.
• 6 to serve, pour into a bowl, top with a spoonful of creamy feta or lemon zest. enjoy.