I've said it before when I post soups:
I love soups, especially vegetables soups. This courgette and tomato soup was delicious. and it usually reaches me for two days.
I eat soups almost all year round.
For two days I keep in a tupper on fridge but it can also be frozen.
To this recipe I added basil cause I love it.
Source: Good Food (BBC)
(Mini basil, sweet basil and purple basil in pots)
2 tablespoon butter
2 or 3 green onions chopped
3 medium courgettes or zuchini
2 medium tomatoes chopped
2 tablespoon plain flour
1/2 teaspoon turmeric
1,5 liter vegetable (or chicken) stock from cubes
1 tablespoon basil chopped
Crusty bread to serve (optative)
Melt the butter in a large pan add the green onions and zucchini in slices and cook for 5 minutes on a medium heat, stirrimg occasionally .
Add the tomatoes and flour with some water.
Cook by a couple minutes always stirring around to stop the flour from becoming lumpy .
Add the turmeric and veggie stock, cover and simmer for 30 minutes.
Puree in batches with a stick blender or food processor. . Then see if you need add some water to the soup (I love thick texture).
Taste for seasoning and adjust if you need some salt.
You can sieve too for more smooth texture but really I didn't.
Serve if you like with crusty bread and some chopped basil.
print recipe here
Mini basil in tea cup
Sopa de zapallitos con albahaca y tomates