Zucchini and Basil Soup

Directions

1. 1
   Wash, trim and slice the zuchinni and put into an ample soup pot with 3 1/2 cups water, a tsp of salt and the rice.
2. 2
   Bring the water to the boil, then lower heat and let it simmer, covered, for about 30 minutes.
3. 3
   Meanwhile, heat 2 tblsps olive oil in a pan and add the chopped onions with a pinch of salt.
4. 4
   Cook the onions slowly over medium - low heat, stirring often, until they are soft and caramel colour.
5. 5
   About 30 minutes.
6. 6
   When the onions are tender and sweet, add them to the soup pot.
7. 7
   Grind plenty of black pepper into the soup, add the vegetable broth and the fresh basil leaves and simmer another 2 minutes.
8. 8
   Cool slightly.
9. 9
   Puree the soup, add a little more stock if the soup seems to thick.
10. 10
    It should pour easily.
11. 11
    Return soup to a clean pot and bring back to a simmer, then stir in 2 tblsps of lemon juice and 2 more tblsps olive oil.
12. 12
    Taste the soup and add pinches of salt and lemon juice until the balance is just right.
13. 13
    To serve, pour into a bowl, top with a spoonful of creamy feta or lemon zest.
14. 14
    Enjoy.