ZUCCHINI SOUP

2 zucchini roughly chopped
1 onion finely chopped
2 sticks of celery finely
Vegetable stock
Generous handful of fresh basil chopped
Juice of one lime or lemon
Pepper

· Sauté onion and celery in oiled pain until caramelising
· Add chopped zucchini
· Cover with vegetable stock and cook for about 15 minutes over moderate heat
· Add lemon juice and fresh basil and blend with a stab mixer
· Bring back to heat and serve with freshly group pepper and crusty bread