Zucchini And Basil Soup

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

Ingredients

• Servings: 6
• 2 large onions or 2 large yellow onions (americans) or 2 large brown onions, finely chopped (australians)
• 2 tablespoons olive oil
• 2 large potatoes, peeled and cubed
• 750 g zucchini
• salt, to taste
• fresh ground black pepper, to taste
• 6 cups vegetable stock (see notes)
• 1 cup basil leaves, shredded and loosely packed
• 4 garlic cloves, minced
• 2 teaspoons lemon juice
• 1/4 cup cream or 1/4 cup greek yogurt
• chopped parsley or shredded basil or thin slices lime, to serve

Recipe

• 1 sauté the onion in a large (preferably non-stick) pan over a gentle heat until softened but not browned; add the potatoes and cover and cook over a gentle heat.
• 2 cut the ends from the zucchinis and cut into thick slices; add to the pan and add salt and freshly ground pepper to taste and cook, covered, for about 5 minutes, stirring occasionally.
• 3 add the vegetable stock and bring to the boil; simmer, covered, for about 10 minutes or until the zucchini is very tender.
• 4 stir in the basil and the garlic and simmer for another 5 minutes.
• 5 remove from the heat and cool slightly; then blend the soup in a blender or food processor. an immersion blender is undoubtedly the easiest way to do this.
• 6 reheat the blended soup and stir in the lemon juice.
• 7 serve with a dollop of cream or greek yoghurt and a sprinkling of finely chopped parsley, shredded basil or a thin slice of lime in each bowl.
• 8 notes: if you don't like lemon, this can be omitted. i really recommend using greek yoghurt rather than cream; it's just so deliciously creamy! when making this soup, i've used my vegetable stock vegetable stock.