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.


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