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.