At this time of year the sunny days and regular rain mean masses of food growing like crazy. It’s time to make the most of what you have growing. This week we are roasting the last of the tomatoes, picking basil, eating more salad greens than ever and enjoying the fact that we have enough to eat and enough to share.
This recipe, a family favourite here and super standby meal which comes together in about 15 minutes from bench to bowl comes courtesy of my friend Nettie.
Even if you are not growing veges at the moment this soup makes the most of what is now seasonal and cheap so there is no excuse for not eating well. It also makes a great leftover lunch and freezes for those nights when cooking is the last thing you feel like.
Zuchini and Basil Soup
1 kilo of zuchinis, grated
4 cloves garlic, crushed
A few tablespoons of olive oil
Fry these three ingredients for about 5 minutes or until the garlic is cooked out. Then add…
4 cups of stock
1 bunch of chopped basil
1/2 bunch chopped parsley
Simmer for another 5-6 minutes.
You can now add any or none of the following according to your taste – parmesan, salt and pepper, a dash of cream.