Basil and Zucchini Soup

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 garlic cloves, crushed
• 6 zucchinis, roughly chopped
• 3 cups water
• 2 chicken stock cubes
• 2 teaspoons sugar
• 1 tablespoon lemon juice
• 1 cup chopped basil

Procedure

• Heat oil in medium to large saucepan and add onion and garlic.
• Stir over medium heat until onion is soft.
• Add chopped zucchini, water, crumbled stock cubes, sugar and lemon juice.
• Bring to boil and simmer for approximately 20 minutes or until zucchini is soft.
• Stir in the basil and keep stirring for approximately 5 minutes.
• Blend or process soup mixture. Return to pan and reheat.
• Serve with dollop of yoghurt or sour cream, with or without a sprinkle of paprika and extra basil leaves on top.
• When blended it’s quite creamy in texture but is very low in fat.