Zucchini (Courgette) and Basil Soup

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This is a simple soup, full of the flavours of summer.   It’s also a great way to use up all your excess summer zucchini’s.   I love using zucchini’s in soups as once blended, they give a very creamy consistency.   Much better than using a potato for a thickener and lower in carbs too!  The basil gives this a great flavour and adds to the green, vibrant colour.   It’s like a soup pesto!  Strictly for basil lovers though.

Just so easy to make too, as are most soups…whip a batch up and have with the delicious bread rolls... it will keep you going for a while!

INGREDIENTS

2 large zucchini (courgette), trimmed and cut into chunks

1 onion, peeled and chopped

2 cloves of garlic, peeled and chopped

2-3 tblspns coconut oil (or oil of your choice)

3 cups vegetable stock

1/3 cup basil leaves

Salt and pepper to taste

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METHOD

  • Heat the oil in a large saucepan.
  • Add the onion and garlic and cook on a medium heat for 3-5 minutes until soft.
  • Add the zucchini and cook for a further 5 minutes, stirring occasionally.
  • Add the stock, bring to the boil and simmer for 15 minutes.
  • Add the basil and blend with a hand blendor or in a food processor.
  • Season to taste.
  • Eat, slurp and enjoy!
  • Serves 2-4.

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