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Basil and Zucchini Soup

Ingredients
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 garlic cloves, crushed
  • 6 zucchinis, roughly chopped
  • 3 cups water
  • 2 chicken stock cubes
  • 2 teaspoons sugar
  • 1 tablespoon lemon juice
  • 1 cup chopped basil

Procedure
  • Heat oil in medium to large saucepan and add onion and garlic.
  • Stir over medium heat until onion is soft.
  • Add chopped zucchini, water, crumbled stock cubes, sugar and lemon juice.
  • Bring to boil and simmer for approximately 20 minutes or until zucchini is soft.
  • Stir in the basil and keep stirring for approximately 5 minutes.
  • Blend or process soup mixture. Return to pan and reheat.
  • Serve with dollop of yoghurt or sour cream, with or without a sprinkle of paprika and extra basil leaves on top.
  • When blended it’s quite creamy in texture but is very low in fat.

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