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| What you need: |
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| 2 medium zucchini (courgettes), sliced |
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| 1 medium onion, chopped |
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| 2 cloves garlic, chopped (to taste) |
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| Water or soy milk (about 1 litre/4 cups) |
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| 1 stock cube |
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| 2 tablespoons olive oil |
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| parsley and dill to season |
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| What you do: |
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| Heat oil in soup pot and saute onion and garlic until it starts to colour. |
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| Add zucchini and toss well. Cover with water or soymilk; add stock cube and season to taste. |
| Bring to boil, reduce heat to simmer and cook until zucchini is tender. |
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| Blitz in blender until smooth. |
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| This can be served hot or chilled in the fridge for a refreshing summer soup. |
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