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| Zucchini, Sweet Corn and Basil Soup |
Zucchini are very easy to grow and produce an abundant crop, so if you have them in your garden you'll love adding this delicious recipe to your repertoire
Serves 4-6
Zucchini, Sweet Corn and Basil Soup ingredients: 3 tablespoons olive oil. knob of butter. 2 onions, thinly sliced. 400 grams floury potatoes (eg Agria), peeled and diced. 500 grams firm zucchini, roughly chopped. 400 grams fresh or frozen corn kernels. 2 teaspoons ground cumin. 2 cloves garlic, crushed. 5 cups chicken or vegetable stock. 1/2 cup basil. To serve: thick plain yoghurt. extra basil leaves. olive oil
Zucchini, Sweet Corn and Basil Soup recipe: Heat the olive oil and butter in a large saucepan and add the onions and potatoes with a good pinch of salt. Cover and cook for 10 minutes, stirring occasionally. Add the zucchini, corn, cumin and the garlic and cook for 2 minutes. Add the stock, season and bring to the boil. Reduce the heat and simmer for 10 minutes until the potatoes and corn are tender. Set aside to cool a little. Transfer one third of the soup and all of the basil to a food processor and blend until smooth then tip back into the saucepan
To serve: Reheat the soup and season if needed. Ladle into warm bowls and top with a spoonful of yoghurt, extra basil and a drizzle of olive oil. By then the zucchini, corn and basil soup is ready
