Zuchini, Sweetcorn And Basil Soup

• 3 table spoons olive oil.
• knob of butter.
• 2 onions thinly sliced.
• 400 grams of floury potatoes,peeled and diced.
• 500 grams of firm zucchini, roughly chopped.
• 400 grams of fresh or frozen corn kernels.
• 2 teaspoon ground cumin.
• 2 cloves of garlic, crushed.
• 5 cups chicken or vegetable stock.
• 1/2 cup basil
• To serve:
• Thick plain yoghurt.
• Extra basil leaves.
• olive oil.

1. Heat the olive oil and butter in a large saucepan.
2. Add onions and potatoes with a good pinch of salt.
3. Cover and cook 10 mins.
4. Stirring occasionally.
5. Add zucchini, corn, cumin, and garlic.
6. Cook 2 mins.
7. Add stock, season and bring to the boil.
8. Reduce heat and simmer 10 mins or until the potatoes and corn are tender.
9. Set aside to cool a little.
10. Transfer one third of the soup and all of the basil to a food processor.
11. Blend until smooth.
12. Return to saucepan with other soup.
13. To serve:
14. Reheat soup and season if necessary.
15. Ladle into warm bowls.
16. Top with a spoonful of yoghurt extra basil and a drizzle of olive oil.

olive oil, knob of butter, onions, potatoes, ground cumin, garlic, chicken, basil, extra basil, olive oil

Taken from www.epicurious.com/recipes/member/views/zuchini-sweetcorn-and-basil-soup-51251811 (may not work)