Simple Zucchini Soup
By Heather McDougall
To make this a more hearty meal, serve over cooked brown rice.
Prep Time: 10 min
Cook Time: 25 min
1 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).
2 Season soup with salt and pepper to taste.