Zucchini Soup with Basil

1 onion, diced

1 potato, peeled and diced

2 cloves of garlic, finely chopped

Olive oil

500g Zucchini, roughly chopped

450 ml vegetable stock

1 tablespoon of finely chopped basil

Optional: Pinch of ground nutmeg

Salt and pepper

Place a large pan with a lid over a low heat with a few tablespoons of olive oil and fry the onion until softened. If it starts brown too fast, lower the heat and add a little more oil. Add the chopped garlic and cook for 30 seconds, until just browned. Add the zucchini and potato, stir to coat and cook for around 5 minutes, before adding the vegetable stock. Turn up the heat and simmer gently for about 20 minutes until both the zucchini and potato are soft. Remove from the heat, add the chopped herbs and blend in a liquidiser. Return the soup to the pan and season to taste with salt and pepper and a little nutmeg.