Zucchini & Basil Soup Recipe

A fresh and flavoursome soup. Enjoy on its own as a free food snack or serve as an entrée to a main meal.

Ingredients:

1 kg small zucchini halved lengthways
1 medium brown onion, finely chopped
2 cloves garlic – crushed
1/3 cup roughly chopped basil leaves
Roughly a litre of chicken or vegetable stock

Method:

Lightly spray a non-stick fry pan with oil and heat over a medium-high heat.
Sauté onion until becomes translucent.
Add the zucchini & garlic and stir fry for approximately 10 mins or until zucchini starts to soften.
Transfer to a stock pot or deep saucepan.
Add the stock and bring mixture to the boil.
Reduce heat to low, cover and simmer for 15 – 20 mins or until zucchini is tender.
Stir in chopped basil leaves.
Blend or puree the soup till smooth and season to taste.
Re-heat and serve.