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Zucchinni and Basil soup

Zucchinis are plentiful, this time of year. So double the recipe and freeze, great to have on hand.



  • 1.

    Saute onion and garlic in oil until soft.

  • 2.

    Add zucchini, water, stock cube, sugar, lemon juice and curry powder if used.

  • 3.

    Bring to boil, turn down and simmer for 20 minutes. or until Zucchini is soft.

  • 4.

    Stir in basil and simmer a further 5 minutes.

  • 5.

    In a food processor blend the soup until smooth.

  • 6.

    Let cool at this stage and freeze.

  • 7.

    Or reheat to serve,

  • 8.

    Serve with a dollop of sour cream.

  • 9.

    Sprinkle with some chopped basil leaves or chopped chives or parsley.

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Andrew Graham

Pinot Noir, Chardonnay and Other Whites are the best wines to pair with Zucchinni and Basil soup.


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