Zucchini and Basil Soup

1. 1

   Wash, trim and slice the zuchinni and put into an ample soup pot with 3 1/2 cups water, a tsp of salt and the rice.

2. 2

   Bring the water to the boil, then lower heat and let it simmer, covered, for about 30 minutes.

3. 3

   Meanwhile, heat 2 tblsps olive oil in a pan and add the chopped onions with a pinch of salt.

4. 4

   Cook the onions slowly over medium - low heat, stirring often, until they are soft and caramel colour.

5. 5

   About 30 minutes.

6. 6

   When the onions are tender and sweet, add them to the soup pot.

7. 7

   Grind plenty of black pepper into the soup, add the vegetable broth and the fresh basil leaves and simmer another 2 minutes.

8. 8

   Cool slightly.

9. 9

   Puree the soup, add a little more stock if the soup seems to thick.

10. 10

    It should pour easily.

11. 11

    Return soup to a clean pot and bring back to a simmer, then stir in 2 tblsps of lemon juice and 2 more tblsps olive oil.

12. 12

    Taste the soup and add pinches of salt and lemon juice until the balance is just right.

13. 13

    To serve, pour into a bowl, top with a spoonful of creamy feta or lemon zest.

14. 14

    Enjoy.

* Per serving · 4 servings · Values may vary.

No additional tips available.