Easy Zucchini Soup

Zucchini soup-01

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.

Ingredients:

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

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Drizzle oil into large stock pot and warm pan.

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Add chopped onion and garlic to pan, stir, and reduce heat to medium.

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Cook until soft and golden brown.

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Add chopped zucchini and vegetable stock.  Increase heat to high to bring to a boil.

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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.

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Bring ingredients to a rolling boil.

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Reduce to a simmer and cover with a lid.  Cook zucchini for 20 minutes until soft.

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Remove from heat and let cool for about 10 minutes.

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Carefully ladle into a blender.

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Cover blender with towel to avoid spillage.

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Blend ingredients on low.  Add salt, pepper, oil and cheese to taste.  Serve hot.

 

 

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5 thoughts on “Easy Zucchini Soup

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