Basil and Zucchini Soup

Basil and Zucchini Soup is a soup that I cook if I want something homely, comforting not to mention quick, total time under 30 minutes.

It is a creamy soup however it is still very low in fat and has an amazing flavour that makes the soup not only great for a lunch or a snack but for an entree at a dinner party that I guarantee will generate some great feedback.

Basil and Zucchini Soup

(recipe source WW Quick Eats)

Serves: 6

Points per serve: 1

1 tablespoon olive oil

1 large onion, chopped

1 teaspoon minched garlic

7 green zucchini, chopped

3 teaspoons chicken stock powder

4 cups boiling water

1/2 cup fresh basil, chopped

salt to taste

pepper to taste

1 x 375 ml can Carnation Light and Creamy Evaporated Milk

Heat the oil in a large saucepan and lightly cook the onion and garlic until golden. Add the zucchini and cook for a further 3 - 4 minutes.

Add the water, stock powder and basil. Bring to the boil, reduce heat and simmer for approximately 10 minutes of until vegetables are soft. Remove from heat.

Allow to cool slightly and process in a food processor or with a stick blender until smooth. Return to the saucepan, add the milk and heat through. DO NOT BOIL. Season to taste with salt and pepper.

(click here for a printable version of this recipe)