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P Zucchini Basil Soup

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Makes: 4 servings adjust



  • 1 medium Onion, diced
  • 2 tablespoons Olive Oil
  • 4 cloves Garlic
  • 1 12 pounds Zucchini, sliced
  • 2 cups Vegetable Stock
  • 34 teaspoon Salt
  • Ground Black Pepper

Step 1

In a medium pot, heat oil over med-high heat. Add onion and saute for 2-3 minutes until just tender. Add chopped garlic, turn heat to medium low, and continue sauteeing for 3-4 minutes, until garlic is fragrant and golden. Add sliced zucchini and water ( or stock), salt and pepper. Bring to a simmer over high heat, cover, turn heat down to med-low, and simmer 15 minutes, giving a stir halfway through.


  • 1 cup Fresh Basil, packed. or cilantro. or a mixture.

Step 2

After 15 minutes check to see that zucchini is translucent and fork tender. Blend in batches until very smooth,adding the fresh basil.


  • 12 teaspoon White Wine Vinegar
  • Plain Yogurt, or sour cream

Step 3

Return to the pot. Stir in vinegar, adjust salt if necessary. Serve in bowls, garnish with basil ribbons. For extra richness add a swirl of plain yogurt, or sour cream,
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