Zucchinis are plentiful, this time of year. So double the recipe and freeze, great to have on hand.
Saute onion and garlic in oil until soft.
Add zucchini, water, stock cube, sugar, lemon juice and curry powder if used.
Bring to boil, turn down and simmer for 20 minutes. or until Zucchini is soft.
Stir in basil and simmer a further 5 minutes.
In a food processor blend the soup until smooth.
Let cool at this stage and freeze.
Or reheat to serve,
Serve with a dollop of sour cream.
Sprinkle with some chopped basil leaves or chopped chives or parsley.
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