Zucchini Basil Soup

 


Ingredients
1 Tbsp Olive Oil
1 Tbsp Unsatled Butter
1 Large Onion, sliced
5 cups Water
1 Large (8oz) Potato, peeled and chopped
2 Vegetable Bullion Cubes
6 Medium Zucchini, chopped
4-5 Fresh Basil, chopped
Salt and Pepper to taste

Preparation:

 Heat a large saucepan over med-high heat. Swirl in oil and butter then add onion. Cook until softened. Add water, potato, and bullion. Bring to a boil. Reduce heat and simmer until potato is tender, about 8 minutes. Add the zucchini and return to a boil, simmer until tender, about 5 minutes. Do not overcook, it will dull the soup's color. Remove from heat and cool slightly.
Puree in batches in a food processor or with an immersion blender. Add basil after blended. Season with salt and pepper and serve.

1/1/4 cup per serving, 1 point