Ingredients:
· 2 Tablespoons olive oil
· 1 small red onion, diced
· 2 cloves garlic, thinly sliced
· 2 lbs. fresh zucchini, quartered and sliced
· 2 ½ cups low sodium vegetable broth
· ½ teaspoon salt, divided
· ½ teaspoon black pepper, divided
· A sprinkle of croutons or hazelnuts
Preparation:
1. In a large saucepan, heat olive oil, then add onion and garlic. Season with ¼ teaspoon each salt and pepper. Cook over moderate-low heat, stirring frequently until softened, about 7 minutes.
2. Add zucchini and cook, stirring frequently, until softened, about 10 minutes. Add vegetable broth and bring to a simmer; cook about 10 minutes.
3. Let cool about 10 minutes, then add to blender in 1-2 batches, depending on the size of your blender. Puree the soup until silky-smooth.
4. Return the soup to the saucepan and season with the remaining ¼ teaspoon each salt and pepper.
5. Serve hot or chilled, garnished with sliced green onion tops, nuts or croutons as desired.
Makes 4-6 servings.
If you make this recipe, take a picture and tag me on instagram @jillwestnutriton
