Garlic and Zucchini Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 tbsp camelina or olive oil6 Egyptian onion bulbs (or 1 medium white onion), chopped25 large cloves garlic, chopped4 medium or 3 large zucchini (about 35 oz total), chopped¼ cup white wine4 cups low sodium vegetable broth2 cups water¼ tsp powdered ginger½ tsp black peppersalt, to taste
In a heavy pot, warm the oil over medium heat.
Add the onions and cook on medium-low heat for about 5 minutes, until soft.
Add garlic and cook 5 minutes longer - don’t brown the garlic, just cook to soften.
Add the zucchini and cook, stirring occasionally, until beginning to tenderize.
Pour in the wine and stir to incorporate, then add the broth and bring to a simmer.
Reduce the heat and simmer, uncovered, 45 minutes.
Puree smooth using either an immersion blender or in batches with a regular blender to puree.
Stir in ginger, pepper and salt.
This soup is better after a night in the refrigerator!
Serving Size: Makes 8 cups, 6 (1 1/3 cup) servings
Number of Servings: 6
Recipe submitted by SparkPeople user JO_JO_BA.
Add the onions and cook on medium-low heat for about 5 minutes, until soft.
Add garlic and cook 5 minutes longer - don’t brown the garlic, just cook to soften.
Add the zucchini and cook, stirring occasionally, until beginning to tenderize.
Pour in the wine and stir to incorporate, then add the broth and bring to a simmer.
Reduce the heat and simmer, uncovered, 45 minutes.
Puree smooth using either an immersion blender or in batches with a regular blender to puree.
Stir in ginger, pepper and salt.
This soup is better after a night in the refrigerator!
Serving Size: Makes 8 cups, 6 (1 1/3 cup) servings
Number of Servings: 6
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 112.1
- Total Fat: 4.8 g
- Cholesterol: 1.7 mg
- Sodium: 101.4 mg
- Total Carbs: 14.3 g
- Dietary Fiber: 3.6 g
- Protein: 2.1 g
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