2 large onions or 2 large yellow onions or 2 large brown onions, finely chopped
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
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
Fry the onion in pan over heat till become tender however not brown in color.
Add in potatoes and cook, covered, over gentle temperature setting.
Chop the ends from zucchinis and chop into slices and add them to pan and add in salt and ground pepper according to your own choice.
Cook, covered, for FIVE min, mixing from time to time.
Take veggie stock and add it and heat to boiling, allow to simmer, covered, for TEN min or till zucchini become soft.
Blend in basil. Blend in garlic. allow to simmer for next FIVE min.
Take away from heat and allow to cool slightly then blend the soup.
Heat again the blended soup and blend in lemon juice.
You can serve this delicious recipe with a dollop of cream.
Use chopped parsley as sprinkle along with shredded basil.