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


  • 2 tblspns olive oil

  • 2 medium onions chopped

  • 3 cloves garlic chopped

  • 8 small or 2 very large Zucchinis chopped

  • 4 cups water

  • 2 chicken oxo cubes

  • 2 teaspoons sugar

  • 1 tblspn lemon juice

  • 1 cup fresh chopped basil

  • 1 tblspn curry powder optional


  • 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.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1194kj
  • Fat Total 78g
  • Saturated Fat 21g
  • Protein 94g
  • Carbohydrate 28g
  • Sugar 20g
  • Sodium 386mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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