Garlic and Zucchini Soup

Submitted by YummySmellsca

"There is no hiding the garlic flavour in this lusciously smooth soup - fresh zucchini from the garden (or your neighbour’s!) is a wonderfully seasonal base for a creamless, creamy pot of goodness that is packed with nutrients and taste, not fat!"

 

• Ready In: 1hr 15mins
• Ingredients: 10
• Yields: 8 cups
• Serves: 6

ingredients

• 2 tablespoons olive oil
• 1 medium white onion, chopped
• 25 large garlic cloves, chopped
• 3 large zucchini, chopped or 35 ounces zucchini
• 1⁄4 cup white wine
• 4 cups low sodium vegetable broth
• 2 cups water
• 1⁄4 teaspoon powdered ginger
• 1⁄2 teaspoon black pepper
• salt, to taste

directions

1. In a heavy pot, warm the oil over medium heat.
2. Add the onions and cook on medium-low heat for about 5 minutes, until soft.
3. Add garlic and cook 5 minutes longer - don’t brown the garlic, just cook to soften.
4. Add the zucchini and cook, stirring occasionally, until beginning to tenderize.
5. Pour in the wine and stir to incorporate, then add the broth and bring to a simmer.
6. Reduce the heat and simmer, uncovered, 45 minutes.
7. Puree smooth using either an immersion blender or in batches with a regular blender to puree.
8. Stir in ginger, pepper and salt.
9. This soup is better after a night in the refrigerator!