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!

Reviews & Comments 1

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  • jo_jo_ba 3 years ago
    Amount Per Serving
    Calories: 112.1
    Total Fat: 4.8 g
    Cholesterol: 1.7 mg
    Sodium: 101.4 mg
    Total Carbs: 14.3 g
    Dietary Fiber: 3.6 g
    Protein: 2.1 g
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