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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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A quick-to-prepare, low fat, inexpensive and yummy soup, adapted from a recipe I found in the Australian magazine 'New Idea'. Not sure exactly when, but I think from 2005; it's one I cut out of the magazine some time ago, and have made several times since then. Like most soup recipes, it's extremely verasatile: you can add other vegetables that you have on hand that need to be used. I've added baby spinach leaves that needed to be used, and on one occasion, I added a packet of lentils. If you add other vegetables, you will probably need to add more stock. BTW, 750g = 11/2 pounds. Ingredients:
2 large onions or 2 large yellow onions (americans) or 2 large brown onions, finely chopped (australians) |
2 tablespoons olive oil |
2 large potatoes, peeled and cubed |
750 g zucchini |
salt, to taste |
fresh ground black pepper, to taste |
6 cups vegetable stock (see notes) |
1 cup basil leaves, shredded and loosely packed |
4 garlic cloves, minced |
2 teaspoons lemon juice |
1/4 cup cream or 1/4 cup greek yogurt |
chopped parsley or shredded basil or thin slices lime, to serve |
Directions:
1. Sauté the onion in a large (preferably non-stick) pan over a gentle heat until softened but not browned; add the potatoes and cover and cook over a gentle heat.
2. Cut the ends from the zucchinis and cut into thick slices; add to the pan and add salt and freshly ground pepper to taste and cook, covered, for about 5 minutes, stirring occasionally.
3. Add the vegetable stock and bring to the boil; simmer, covered, for about 10 minutes or until the zucchini is very tender.
4. Stir in the basil and the garlic and simmer for another 5 minutes.
5. Remove from the heat and cool slightly; then blend the soup in a blender or food processor. An immersion blender is undoubtedly the easiest way to do this.
6. Reheat the blended soup and stir in the lemon juice.
7. Serve with a dollop of cream or Greek yoghurt and a sprinkling of finely chopped parsley, shredded basil or a thin slice of lime in each bowl.
8. NOTES: If you don't like lemon, this can be omitted. I really recommend using Greek yoghurt rather than cream; it's just so deliciously creamy! When making this soup, I've used my Vegetable Stock Vegetable Stock.
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