Easy Zucchini Soup

At the end of my maternity leave, I had a few hours to myself each day as Jacob transitioned to day care. One day, I found myself at the Santa Monica public library, perusing the cookbook section. I came across a Jose Andres book all about veggies. This soup looked simple and delicious, so I gave it a try. I made a few changes from the recipe and the result was fantastic. Enjoy!

Here’s what you need:

2 tablespoons olive oil

1 yellow onion, roughly chopped

2 garlic cloves, minced, or a generous squeeze of garlic paste

4 zucchinis, cut into large cubes

1 teaspoon salt

1 cup water

5 wedges Laughing Cow cheese

Here’s what you do:

1. Heat the olive oil over medium heat, and saute the onion, garlic and salt until the onion is soft and translucent (but not browned), about 5 minutes.

2. Add the zucchini pieces and water, cover, and bring to a boil. Cook until the zucchini softens, about 10 minutes.

3. Working in batches if necessary, transfer the zucchini/onion/water mixture to a blender and combine with the cheese wedges until smooth. (There will be little green flecks from the skin of the zucchini.) Taste and add more salt and pepper if needed.

Enjoy!

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