Basil and Zucchini Soup


 This recipe serves 4


  • 15 grams butter Butter, without salt
  • 1 tbsp oil Oil, olive, salad or cooking
  • 1 medium onion, chopped
  • 2 cloves garlic, crushed Garlic, raw
  • 6 medium zucchini, finely chopped Squash, summer, zucchini, includes skin, raw
  • 3 cups water Water, municipal
  • 2 small chicken stock cubes, crumbled
  • 2 tsp sugar Sugars, granulated
  • 1 tbsp lemon juice ( I use more) Lemon juice, raw
  • 1/3 cup chopped fresh basil Basil, fresh


Step 1

Heat butter and oil in a medium saucepan. add onion and garlic, stir over medium heat for about 2 minutes or until is soft. Stir in zucchini, water,stock cubes, sugar and juice, bring to a boil, reduce heat, simmer uncovered for 20 minutes.or until zucchini is tender, stir in basil. Blend in several batches until smooth, return to pan to reheat. Serve topped with sour cream, paprika and extra basil leaves.


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