Garlic And Zucchini SoupFrom jo_jo_ba 1 year ago
- 2 tbsp camelina or olive oil shopping list
- 6 Egyptian onion bulbs (or 1 medium white onion), chopped shopping list
- 25 large cloves garlic, chopped shopping list
- 4 medium or 3 large zucchini (about 35 oz total), chopped shopping list
- ¼ cup white wine shopping list
- 4 cups low sodium vegetable broth shopping list
- 2 cups water shopping list
- ¼ tsp powdered ginger shopping list
- ½ tsp black pepper shopping list
- salt, to taste shopping list
How to make it
- In a heavy pot, warm the oil over medium heat.
- Add the onions and cook on medium-low heat for about 5 minutes, until soft.
- Add garlic and cook 5 minutes longer - don’t brown the garlic, just cook to soften.
- Add the zucchini and cook, stirring occasionally, until beginning to tenderize.
- Pour in the wine and stir to incorporate, then add the broth and bring to a simmer.
- Reduce the heat and simmer, uncovered, 45 minutes.
- Puree smooth using either an immersion blender or in batches with a regular blender to puree.
- Stir in ginger, pepper and salt.
- This soup is better after a night in the refrigerator!
The Cookjo_jo_ba Oshawa, CA
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