Zucchini and Basil Soup with Garlic Prawn Bruschetta » Dish Magazine
This light, fresh soup makes a great weekday meal when served with the garlicky prawn toasts.
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Ingredients
- Soup
- 2 tablespoons olive oil
- 1 onion, thinly sliced
- 300 grams potatoes, peeled and diced
- 2 cloves garlic, crushed
- handful basil, stalks and leaves separated
- 6 zucchini, chopped
- 1 teaspoon ground cumin
- 5 cups chicken or vegetable stock
- 1 cup frozen peas
- sea salt and freshly ground pepper To serve
- thick plain yoghurt
- 2 spring onions, thinly sliced Garlic Prawn Bruschetta
- 300 grams raw peeled prawns
- 2 tablespoons chopped flat-leaf parsley
- sea salt
- freshly ground pepper
- 8 slices sourdough bread, grilled or toasted
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