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.