Cream of Zucchini Soup

60g butter

1 medium onion, chopped

5 medium (750g) zucchini, chopped

2 tblspns Loprofin Flour

1 cup water

1 small chicken or vegetable stock cube, crumbled

300 ml carton thickened cream


Heat butter in large saucepan, add onion and zucchini, cook over low heat for about 3 minutes (or microwave on High for about 5 minutes) or until vegetables are soft. Stir in flour, stir over medium heat for 1 minute (or microwave on High for 1 minute). Remove from heat, gradully stir in water and stock cube, stir over high heat (or microwave on High for about 2 minutes) until mixture boils and thickens. Blend or process mixture in batches until smooth, return to pan, add cream; and reheat without boiling.