Garlic and Zucchini Soup

Garlic and Zucchini Soup

Ingredients

2 tbsp camelina or fruity olive oil 

6 Egyptian onion bulbs (or 1 medium white onion), chopped 

25 large cloves garlic, chopped 

4 large zucchini (about 35 oz total), chopped 

¼ cup dry white wine 4 cups low sodium vegetable broth 

2 cups water ¼ tsp powdered ginger 

½ tsp black pepper 

salt, to taste 

Instructions

• In a large, 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, and freezes well too - make tons in season for Winter noshing!

Source: yummysmells