This recipe is DELICIOUS, and so healthy!
- Low in calories
- High in fiber
- Outstanding source of manganese
- Vitamin C, vitamin A, folate, potassium, copper and phosphorus
- High content of omega-3 fatty acids, zinc, niacin
- Vitamin B1, B6, B2 and calcium
4 tablespoons butter (vegans substitute with your preferred vegan butter)
1 white onion, sliced
9 large cloves garlic, diced
4 medium zucchini, diced
4 cups low sodium vegetable broth
Salt and pepper
Melt the butter in a heavy 4-quart pot over medium heat.
Add the sliced garlic and onions when it foams, and cook on medium-low heat for about 8-10 minutes, or until the onion is soft and translucent.
When the onions are soft, add the diced zucchini and cook until soft. Add the broth then bring to a simmer. Simmer at a low heat for about 35-45 minutes.
Let cool slightly (5 minutes), then blend using a standing blender to puree or use an immersion blender until creamy.
WARNING: Be careful when using a standing blender to only fill the blender half full with each batch, and hold the lid down tightly with a towel. I made this mistake once filling the blender 80% and burned my lower arms when the hot soup exploded after I hit the blend button while holding the lid in place.
Pour pureed soup back into the pot to keep warm, and serve.
Season with salt and pepper. Serve with chopped parsley.
By Staness Jonekos