- 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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