When I think of soups, the classic minestrone, tomato basil and cream of asparagus come to mind, but not one with zucchini as the main ingredient. Since I’m always up for trying something new, I gave this zucchini soup recipe a go, and it turned out very flavorful due mainly to the natural flavor of the zucchini. To enjoy, I suggest adding some kind of crunch on top. That could be roasted nuts or croutons, my pick was roasted chickpeas. Enjoy!
> 2 tablespoons olive oil
> 1 small onion, finely chopped
> 3 garlic cloves, thinly sliced
> salt and pepper
> 4 medium zucchini, halved lengthwise and sliced 1/4-inch thick
> 2/3 cup vegetable stock
In a large saucepan, heat the olive oil and add the onion and garlic. Season with salt and pepper, and cook over low heat until softened, about 7 minutes. Add the zucchini and cook about 10 more minutes, or until softened.
Add the stock and 1 1/2 cups of water, and bring to a simmer. Cook until zucchini is very soft, about 10 minutes.
Puree the soup in a blender until it’s silky smooth. Season with salt and pepper.
Makes 4 servings.
Adapted from Food & Wine.