Simple Zucchini Soup for Summer
2 medium zucchini (courgettes), sliced
1 medium onion, chopped
2 cloves garlic, chopped (to taste)
Water or soy milk (about 1 litre/4 cups)
1 stock cube
2 tablespoons olive oil
parsley and dill to season
Heat oil in soup pot and saute onion and garlic until it starts to colour.
Add zucchini and toss well. Cover with water or soymilk; add stock cube and season to taste.
Bring to boil, reduce heat to simmer and cook until zucchini is tender.
Blitz in blender until smooth.
This can be served hot or chilled in the fridge for a refreshing summer soup.