Ingredients
2 tablespoon butter2 or 3 green onions chopped3 medium courgettes or zuchini2 medium tomatoes chopped2 tablespoon plain flour1/2 teaspoon turmeric1,5 liter vegetable (or chicken) stock from cubes1 tablespoon basil choppedCrusty bread to serve (optative)
Method
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
By @gloria.baker.587 .
Thanks for inspiring us!
You can see the recipe here: canelakitchen.blogspot.com
