Garlic and Zucchini Soup

"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!"
 
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photo by YummySmellsca photo by YummySmellsca
photo by YummySmellsca
Ready In:
1hr 15mins
Ingredients:
10
Yields:
8 cups
Serves:
6
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ingredients

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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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RECIPE SUBMITTED BY

<p>Montessori teacher, nutritionist and pastry chef: baking is my passion, but teaching the value of good food to whole families is close to my heart too! I have a passion for re-instilling the love of good-quality, home-made and mostly healthy food into the hearts and kitchens of children and their families today. I believe that any ?homemade? food, even when labelled as naughty, is a more wholesome treat than pre-packaged, cookie-cutter junk.</p> 9408826"
 
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