A quick, fresh tasting soup that’s as nourishing and soothing as Autumn.
For 4 Serves
Using a wide pan gently saute 1 onion in some oil and butter until soft and translucent.
sliced fresh chilli (optional)
6 sliced zucchini (use small ones)
1 diced kumara
Turn up the heat and saute until the zucchini picks up a bit of colour.
3cups of chicken or vegetable stock
1 teaspoon of honey
1 Tablespoon lemon juice
Bring to the boil and simmer for 15 minutes.
Stir in 1 packed cup of fresh basil and bring back to boil. Remove from the heat and whizz till it’s how you like it. Taste for seasoning.
Serve sprinkled with toasted seeds and chilli flakes.
This soup freezes well, and turns excessive amounts of zukes into a pleasure.