Zucchini & tomato soup

Zucchini & tomato soup

Ingredients (8 servings)

1 tbsp butter

2 onions, chopped

1kg zucchinis, sliced

1kg tomatoes, chopped

2 tbsp plain flour

½ tsp turmeric

2l chicken or vegetable stock from cubes

Crusty wholegrain or Rye bread, to serve (optional)


Melt the butter in a large pan, add the onions and zucchinis, and cook for 5 mins on a medium heat, stirring occasionally.
Add the tomatoes and flour. Cook for a couple of mins, stirring around to stop the flour from becoming lumpy. Add the turmeric and stock, cover and simmer for 30 mins.

Purée with a stick blender, then sieve if you want a really smooth texture. Serve hot with crusty wholegrain or Rye bread, if you like, or chill, then freeze for up to 2 months.

Print Friendly