Zucchini Basil Soup

Serves: 4
Easy
Time: 30 minutes

INGREDIENTS:

1 tablespoon olive oil
20g butter
3 brown onions, roughly chopped 
3 garlic cloves, crushed
1.2 kg zucchini, thickly sliced
750ml vegetable stock
300ml sour cream
2 cups basil leaves

METHOD:

1. Heat the oil and butter in a large heavy-based saucepan over a medium heat. Add the onion and garlic and sauté for 5 minutes or until soft. 

2. Add the zucchini and stock and bring to a gentle simmer. Cook for about 10 minutes, partially covered, until the zucchini has softened but still holds its shape.

3. Add the sour cream and basil and use a stick blender to blend until the soup is a smooth consistency. Serve immediately, seasoned with freshly ground black pepper.

”When I’m old with no teeth, my diet will consist of this meal only...that’s how much I love this soup!”