easy zucchini garlic soup

simply put, this is my go-to soup. easy. minimal ingredients. GARLIC.

vampires beware.

my girl Jennifer over at alrightfine.com made this zucchini garlic soup for me a year or so ago. I’ve made it 1-20 times since, leaning far, FAR towards the latter end.

vegetarian. vegan even. creamy without dairy. warm. filling. also crusty bread. dunk it.

from theKitchn

1.5 pounds zucchini, peeled and sliced
1 white onion, sliced
8 cloves of garlic, sliced
4 cups broth, vegetable or chicken
2 tbsp olive oil or unsalted butter
1/2 tsp powdered ginger
salt and pepper to taste

  1. HEAT butter or oil in a heavy pot over medium heat. reduce to medium-low, add garlic and onions and cook until onion is translucent, about 10 minutes.
  2. ADD zucchini and cook until soft, stirring occasionally.
  3. ADD broth and bring to a simmer.
  4. SIMMER for 45 minutes, partially uncovered.
  5. REMOVE from heat. add spices and blend until smooth.

About gibblemethis

I recently (and finally) discovered cooking, baking, and DIY-ing. Yes, I discovered them all and you're welcome. I live in Boston and work at an A&E firm as a mechanical designer for healthcare.
This entry was posted in gluten free, recipe, soups, stews, chiliez, vegan, vegetarian and tagged , , , , . Bookmark the permalink.

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