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Zucchini & basil soup
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Ingredients:
  • 500g chopped zucchini
  • 2 chopped peeled potatoes
  • 750.00 ml chicken consomme
  • 125.00 ml basil leaves
  • 83.33 gm cream
  • Sea salt & pepper
  • 9.40 gm sour cream
  • 2 tsp chopped roasted hazelnuts
  • Finely grated lemon rind
  • Basil leaves, extra
Instructions:
  • - Place 500g chopped zucchini, 2 chopped peeled potatoes, and 3 cups chicken consommé in a medium saucepan. Bring to a boil, then simmer for 8-10 minutes until vegetables are tender. Remove from heat and gently stir in 1/2 cup basil leaves.
  • Blend ingredients in food processor until silky smooth. Transfer the mixture back to the saucepan, then stir in 1/3 cup of cream, sea salt, and pepper. Allow to simmer for 5 minutes, or until the sauce has thickened to perfection.
  • Ladle the soup into bowls and garnish with a dollop of sour cream, chopped roasted hazelnuts, lemon rind, and basil leaves.

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