INGREDIENTS
2 tablespoon butter
1 tablespoon olive oil
2 small yellow onion, chopped
1 large clove garlic, minced
3 large cucumbers, peeled and thinly sliced
3 small zucchinis, peeled and thinly sliced
3 cups vegetable broth
Sunflower seeds to serve
METHOD
Melt the butter in a large saucepan over medium-high heat. Add the onion and garlic and cook for around 4 minutes.
Add Zucchini and cucumber and cook for 2 minutes or until softened. Pour vegetable broth over mixture and bring to a boil. Reduce heat to a medium heat and cook for around 20 minutes or until vegetables are cooked through.
Remove heat and cool for a few minutes. Pour soup into a blender, puree in batches until smooth.
Serve with a sprinkle of sunflower seeds