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Author Notes: Adapted from Daphne Oz's Relish, I changed the soup up to make it vegan. In addition, I changed up the flavors, removing the tarragon and wine and adding more garlic. This is a light summer soup that is sure to make a zucchini lover out of anyone. The creamy texture is enhanced when the soup is served with avocado slices.
Be warned, you'll want to make extra! —Laura Dembowski
- 2 tablespoons olive oil
- 5 garlic cloves, peeled
- 1 large white onion, diced
- 4 medium zucchini, diced
- 2 1/4 cups vegetable stock
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon kosher salt
- In a large pot, heat olive oil over medium heat. When hot, add the garlic and onion and sauté 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.
- 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 ¼ 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.
- This recipe was entered in the contest for Your Best Restorative Recipes
- This recipe was entered in the contest for Your Best Warm Weather Soup