Cream of Zucchini and Basil Soup – Winter Soup Recipe

Raid your refrigerator to add fragrant basil to enjoy this soup without waiting for the summer season

Serves: 4 Preparation: 10 minutes Cooking Time: 10 minutes

Ingredients

4 or 5 zucchini (depending on size) 2 large potatoes 1 teaspoon basil, frozen 1 tablespoon fresh cream

Directions

1. Boil a pot of salted water. 2. Peel the zucchini and potatoes and chop roughly 3. Add the chopped vegetables to the boiling, salted water and cook for 10 to 15 minutes until vegetables are tender. Overcooking will take away from the ‘crunchy’ taste of the soup. 4. Drain the vegetables and mash in a blender until smooth. 5. Add basil and cream, and blend again. Add more salt if necessary. 6. Serve immediately with croutons (optional).