This simple soup is delicious and nutritious. Top it with sea salt, cracked pepper, olive oil and Parmesan cheese, if desired, for a boost of flavor.
1 tablespoon olive oil
1 white onion
2 cloves garlic
4 medium zucchini
32 oz good quality vegetable stock or broth
salt, pepper, olive oil, and Parmesan cheese to taste
Drizzle oil into large stock pot and warm pan.
Add chopped onion and garlic to pan, stir, and reduce heat to medium.
Cook until soft and golden brown.
Add chopped zucchini and vegetable stock. Increase heat to high to bring to a boil.
The most important ingredient in this recipe is the vegetable stock. I recommend using the best stuff you can find. Bullion cubes are too salty and don’t taste fresh. If you have some, use homemade stock.
Bring ingredients to a rolling boil.
Reduce to a simmer and cover with a lid. Cook zucchini for 20 minutes until soft.
Remove from heat and let cool for about 10 minutes.
Carefully ladle into a blender.
Cover blender with towel to avoid spillage.
Blend ingredients on low. Add salt, pepper, oil and cheese to taste. Serve hot.