Zucchini Basil Soup
When I’m old with no teeth, my diet will consist of this meal only...that’s how much I love this soup! It's a simple weeknight dinner, great leftover for lunch, or superb to serve as an entrée at your fancy dinner party with a crusty dinner roll.
Ingredients 10
1 tbsp olive oil
20 g butter
3 brown onions, roughly chopped
3 garlic cloves, crushed
1.2 kg zucchini, thickly sliced
750 ml vegetable stock
300 ml sour cream
2 cups basil leaves
salt, to taste
ground black pepper, freshly ground, to taste
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Method 3
Heat the and in a large heavy-based saucepan over a medium heat. Add the and and sauté for 5 minutes or until soft.
Add the and and bring to a gentle simmer. Cook for about 10 minutes, partially covered, until the zucchini has softened but still holds its shape.
Add the and and use a stick blender to blend until the soup is a smooth consistency. Season with freshly ground black pepper and salt to taste.
