1. Trim the ends off the courgettes / cucumber. Roughly chop along with the onion & gently fry in a large pan with the olive oil. 2. When the vegetables are soft & lightly coloured, add the seasonings, stock cube & the water. Cover & simmer for 1 hour. 3. After 1 hour, blend until smooth with an immersion blender (stick blender) or in the liquidizer. 4. Check for seasoning, adjust if necessary. If you like the soup thicker, thicken using the flour & water. (Mix the flour with a little cold water, add a few tbsp of the soup to the flour mix, stir well then add to the soup - mix well to avoid any lumps. 5. Remove from the heat & stir in the cream, reserving 4 tbsp for later. 6. Pour the soup into bowls, drizzle a swirl of 1 tbsp cream over each bowl of soup (or a little less if serving 6) & top with a few fresh basil leaves. ---------------------------------------------------------------------------
Nutrition
Ingredients
