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Categories:Viewed: 40 - Published at: 2 years ago
Ingredients
- 1 lb zucchini, trimmed, chopped
- 1 None onion, finely chopped
- 3 cups vegetable stock
- 2 cobs corn, kernels removed
- 1/2 cup sour cream
- None None crusty bread, to serve
Method
- Heat a large saucepan over high heat. Lightly coat with oil and saute zucchini and onion for 5 mins, until onion is tender. Add stock. Bring to a boil, reduce heat and simmer for 10-15 mins, until zucchini is tender. Puree until smooth. Season. Fold in corn kernels then top with sour cream. Serve with crusty bread.
