dairy-free; gluten-free; sugar-free & yeast-free
1 onion, sliced
1 tbsp (15 ml) olive or macadamia nut oil
12 baby marrows, sliced
2 cups (500 ml) purified water
4 tbsp (60 ml) fresh sweet basil leaves, torn
1 tsp (5 ml) herbal salt, or to taste
a pinch of cayenne pepper or freshly-ground black pepper, or to taste
1. Place the onion and olive oil in a deep-sided saucepan and fry for 2 to 3 minutes until soft.
2. Add the baby marrows and water and bring to the boil, then reduce the heat and simmer for 4 to 7 minutes until tender.
3. Add the sweet basil.
4. Liquidise the soup until smooth and add an extra cup of water if the soup is too thick. Season to taste.
Variation1 tbsp miso can be stirred into the soup at the end of cooking for extra flavouring.