Herbed Zucchini Soup
A light, creamy, dairy-free soup is in great company with pinot gris.
Herbed Zucchini SoupServes 4
- 1 1/2 to 2 pounds zucchini, peeled and sliced
- 4 tablespoons olive oil
- 1 medium-sized onion, diced
- 2 cloves garlic, minced
- 1 quart low sodium vegetable broth
- 2 handfuls fresh basil, chopped fine
- 1/2 teaspoon salt
Prep time: 20 minutes
Total time: 50 minutes
Using potato peeler, remove outer layer of zucchini. Place peels in mixing bowl and refrigerate for later use. Chop zucchini into even-sized chunks.
Add olive oil to large heavy-bottomed cooking pot. Heat for 1 minute. Stirring occasionally, cook onion and garlic over medium-high heat until soft, five or six minutes. Add broth and chopped zucchini. Cover and bring to low boil until tender, about 15 minutes.
Remove from heat. Puree ingredients with basil and salt in blender for about 30 seconds, in two batches if needed. Return soup to cooking pot and add zucchini peels. Stir and simmer for about two minutes. Serve hot.