Zucchini And Corn Soup - cooking recipe

Ingredients

1 lb zucchini, trimmed, chopped
1 None onion, finely chopped
3 cups vegetable stock
2 cobs corn, kernels removed
1/2 cup sour cream
None None crusty bread, to serve

Preparation

Heat a large saucepan over high heat. Lightly coat with oil and saute zucchini and onion for 5 mins, until onion is tender. Add stock. Bring to a boil, reduce heat and simmer for 10-15 mins, until zucchini is tender. Puree until smooth. Season. Fold in corn kernels then top with sour cream. Serve with crusty bread.