Healthy Zucchini Soup

1. 1

   In a large pot, heat olive oil over medium heat. When hot, add the garlic and onion and saute about 3 minutes, until softened, stirring frequently so the garlic does not burn. Add the zucchini, 1 cup of stock, and salt and bring to a boil. Reduce to a simmer and cook, covered for 15-20 minutes, until the zucchini is tender.

2. 2

   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 1/4 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.