Zucchini And Basil Soup
- 2 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
- shredded basil or thin slices lime, to serve
- Saute 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.
- 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.
- Add the vegetable stock and bring to the boil; simmer, covered, for about 10 minutes or until the zucchini is very tender.
- Stir in the basil and the garlic and simmer for another 5 minutes.
- 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.
- Reheat the blended soup and stir in the lemon juice.
- 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.
- 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 Recipe #135453.
yellow onions, olive oil, potatoes, zucchini, salt, fresh ground black pepper, vegetable stock, basil, garlic, lemon juice, cream, basil
Taken from www.food.com/recipe/zucchini-and-basil-soup-164350 (may not work)