Zucchini Soup

Name: Zucchini Soup
Cook time: 10 min
Yield: 4 servings
Cuisine: United Kingdom
Ingredients: 21 ounces zucchini, sliced; 2 onions, chopped; 2 cloves garlic, crushed; 3 cups water, divided; salt to taste; 1 bunch chives, chopped

My boyfriend typically does not like zucchini but loved this soup. Gluten free, nightshade free, dairy free.

INGRIDIENT

21 ounces zucchini, sliced

2 onions, chopped

2 cloves garlic, crushed

3 cups water, divided

salt to taste

1 bunch chives, chopped

DIRECTION

Step: 1

Combine zucchini, onions, garlic, and 2 tablespoons water in a non-stick pan over medium heat; cook until zucchini are softened, 5 to 10 minutes. Add remaining water and bring to a boil. Reduce heat and simmer for 5 minutes. Remove from heat and cool.

Step: 2

Pour zucchini mixture into a food processor no more than half full. Cover and pulse a few times before leaving on to blend. Puree in batches until smooth. Season soup with salt and garnish with chives.

NUTRITION FACT

Per Serving: 57 calories; protein 3.4g; carbohydrates 11.8g; fat 0.5g; sodium 62.3mg.

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