If you are using very mature zucchini, its peel may give this a slightly bitter aftertaste, which we enjoy, but others may not. Peel the zucchini for a sweeter (and paler) soup.

Ingredients

4	tablespoons olive oil
1	white onion, sliced
9	cloves garlic
4	medium zucchini
4	cups vegetable broth
1/2	teaspoon powdered ginger

Directions

1. Melt the oil in a heavy 4-quart pot over medium heat.
   
   
2. Add the sliced garlic and onions and cook on medium-low heat for about 10 minutes, or until the onion is soft and translucent. Keep the heat low enough that the garlic doesn't brown; you want everything to sweat.
   
   
3. When the onions are soft, add the zucchini and cook until soft. Add the broth and bring to a simmer. Simmer at a low heat for about 45 minutes.
   
   
4. Let cool slightly, then blend with an immersion blender until creamy, or transfer to a standing blender to puree. Be very careful if you use the latter; only fill the blender half full with each batch, and hold the lid down tightly with a towel.
   
   
5. Taste and season with ginger, salt and pepper. Like most soups, this is significantly better after a night in the refrigerator to let the flavors meld.
   
   

Categories

Vegetables, Soup, Puree, Simmer, Vegetarian

Nutritional Analysis

Nutrition Grade 96% confidence

Good points No cholesterol High in vitamin B6 Very high in vitamin C

Bad points High in sodium