Ingredients
3 table spoons olive oil.
knob of butter.
2 onions thinly sliced.
400 grams of floury potatoes,peeled and diced.
500 grams of firm zucchini, roughly chopped.
400 grams of fresh or frozen corn kernels.
2 teaspoon ground cumin.
2 cloves of garlic, crushed.
5 cups chicken or vegetable stock.
1/2 cup basil
To serve:
Thick plain yoghurt.
Extra basil leaves.
olive oil.
Preparation
Heat the olive oil and butter in a large saucepan. Add onions and potatoes with a good pinch of salt. Cover and cook 10 mins. Stirring occasionally. Add zucchini, corn, cumin, and garlic. Cook 2 mins. Add stock, season and bring to the boil. Reduce heat and simmer 10 mins or until the potatoes and corn are tender. Set aside to cool a little. Transfer one third of the soup and all of the basil to a food processor. Blend until smooth. Return to saucepan with other soup.
To serve: Reheat soup and season if necessary. Ladle into warm bowls. Top with a spoonful of yoghurt extra basil and a drizzle of olive oil.
