Ingredients
Scale
- 2 tablespoons olive oil
- 5 garlic cloves, peeled and coarsely chopped
- 1 medium to large onion, diced
- 4 medium zucchini, diced
- 2 ¼ cups vegetable or chicken stock
- Sea salt, optional, to taste
- 1 teaspoon freshly ground black pepper
Instructions
- In a large pot, heat olive oil over medium heat. When hot, add the garlic and onion and sauté about 3 minutes, until softened, stirring frequently so the garlic does not burn. Add the zucchini, 1 cup of stock, and salt if using and bring to a boil. Reduce to a simmer and cook, covered for 15-20 minutes, until the zucchini is tender.
- Transfer the soup carefully to a blender and blend until smooth. Once pureed, pour the soup back into the pan and add the remaining 1 ¼ cups stock and black pepper. Return to a simmer and cook, uncovered, for about 5 minutes. Serve immediately. Leftover soup may be stored in the refrigerator in an airtight container for up to 3 days. Reheat in a pot on the stove or in the microwave
Notes
Recipe adapted from Relish by Daphne Oz
- Prep Time: 10 minutes
- Cook Time: 30 minutes