Pureed Soup Base (Zucchini) - cooking recipe

Ingredients

6 tablespoons olive oil
3 large onions, thinly sliced
1/4 cup water
18 cups thinly sliced zucchini
2 bell peppers, thinly sliced
3 garlic cloves, minced
2 1/4 teaspoons salt
1/2 teaspoon pepper
1 1 cup fresh basil or 1 cup fresh tarragon

Preparation

Saute veggies, add water and cook until tender. Add herbs.
Puree and pack into freezer containers.
To Make Soup: Combine 1 1/2 cups milk with each pint of puree. Add 1 cup veggie or chicken broth. Add S&P.
Add any leftover chicken or prawns (optional).