Zuc­chini, Sweet Corn and Basil Soup

Dish - Everyday Dish - - Soups -

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.

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 or 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. Serves 4–6

SUM­MER MINE­STRONE WITH GAR­LIC PRAWNS ZUC­CHINI, SWEET CORN AND BASIL SOUP

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