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
tablespoons olive oil
garlic cloves, peeled
large white onion, diced
medium zucchini, diced
cups vegetable stock
teaspoon freshly ground black pepper
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