Ingredients

• 2 large yellow onions (Americans) or 2 large brown onions, finely chopped (Australians)
• 2 tablespoons olive oil
• 2 large potatoes, peeled and cubed
• 750 g zucchini
• salt, to taste
• fresh ground black pepper, to taste
• 6 cups vegetable stock (see notes)
• 1 cup basil leaves, shredded and loosely packed
• 4 garlic cloves, minced
• 2 teaspoons lemon juice
• 1/4 cup cream or 1/4 cup Greek yogurt
• shredded basil or thin slices lime, to serve

Instructions

1. Sauté the onion in a large (preferably non-stick) pan over a gentle heat until softened but not browned; add the potatoes and cover and cook over a gentle heat.

2. Cut the ends from the zucchinis and cut into thick slices; add to the pan and add salt and freshly ground pepper to taste and cook, covered, for about 5 minutes, stirring occasionally.

3. Add the vegetable stock and bring to the boil; simmer, covered, for about 10 minutes or until the zucchini is very tender.

4. Stir in the basil and the garlic and simmer for another 5 minutes.

5. Remove from the heat and cool slightly; then blend the soup in a blender or food processor. An immersion blender is undoubtedly the easiest way to do this.

6. Reheat the blended soup and stir in the lemon juice.

7. Serve with a dollop of cream or Greek yoghurt and a sprinkling of finely chopped parsley, shredded basil or a thin slice of lime in each bowl.

8. NOTES: If you don't like lemon, this can be omitted. I really recommend using Greek yoghurt rather than cream; it's just so deliciously creamy! When making this soup, I've used my Vegetable Stock Recipe #135453.