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 Recipe #135453. ---------------------------------------------------------------------------
Nutrition
Ingredients
