Garlic and Zucchini Soup

READY IN: 1hr 15mins
SERVES: 6
YIELD: 8 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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