Simple Zucchini Soup
Prep: 10 minutes Cook: 25 minutes
By Heather McDougall
To make this a more hearty meal, serve over cooked brown rice.
- 2 pounds zucchini, chopped
- 3/4 cup onion, chopped
- 2 cloves garlic, chopped
- 4 cups vegetable broth
- 3 tbsp thinly sliced basil leaves
- salt and pepper to taste
Cook onion and garlic in 2 tablespoons broth in a 3 - 4 quart saucepan over medium-low heat, stirring occasionally, until softened, about 5 minutes. Add chopped zucchini and cook, stirring occasionally, 5 minutes. Add 4 cups vegetable broth and simmer, partially covered, until tender, about 15 minutes. Puree soup with basil in 2 batches in a blender (use caution when blending hot liquids).
Season soup with salt and pepper to taste.