Zucchini and Tomato Soup
30g / 6 tsp butter
1 onion, finely chopped
375g / 12 oz zucchini, coarsely grated
1 clove garlic, crushed
625 ml / 20 fl oz / 2 1/2C vegetable stock
440g / 14 oz can chopped tomatoes
2 Tbsp chopped fresh mixed herbs, if desired
salt and pepper
60 ml / 2 fl oz / 1/4C thick cream and basil leaves, to garnish
Melt butter in a saucepan, add onion and cook until soft. Add
zucchini and garlic and cook for 4-5 minutes.
Add stock and tomatoes with their juice, then bring to the boil,
cover and simmer for 15 minutes.
Stir in herbs, if desired, and salt and pepper. Serve the soup in
individual bowls, garnished with teaspoonfuls of cream stirred in
or floating on the surface and basil leaves.