Zucchini & Basil Soup
"A great way to use an abundance of Zucchini. This is so easy, so creamy and so very, very nice. This soup can be frozen or kept for 2 days in the fridge. If you don't have fresh Basil, a basil pesto can be used. Also vegetable stock can be used instead of chicken stock."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (322 g)
- Calories 254.1
- Total Fat - 17.2 g
- Saturated Fat - 8.1 g
- Cholesterol - 41.3 mg
- Sodium - 218.7 mg
- Total Carbohydrate - 18.1 g
- Dietary Fiber - 2.2 g
- Sugars - 5.1 g
- Protein - 7.9 g
- Calcium - 163.1 mg
- Iron - 0.8 mg
- Vitamin C - 19.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Fry onion gently until transparent, taking care not to brown it. This should take about 5 minutes.
Step 2
Add vegetables, stock and water, and simmer for 10 minutes (taking care not to simmer any longer than this to avoid the soup becoming bitter).
Step 3
Add cheese, cream and basil and simmer a further 2 minutes. (At this stage you can blend the soup for smooth and creamy finish, but this is not necessary).
Step 4
Season with salt and pepper to taste if desired.
Step 5
Serve with a thick crusty bread.
Tips
No special items needed.