Food: Zuchini Onion Garlic Ginger Soup

Research Links

• Zuchini garlic soup –  Zucchini Garlic Soup – makes 1 1/2 quarts

Ingredients

• Olive Oil
• 1 white onion, sliced
• 8 to 9 large cloves garlic, sliced thinly 
• 4 medium zucchini, about 1 1/2 pounds
• 4 cups chicken or vegetable broth 
• 1/2 teaspoon fresh ginger
• Salt and pepper to taste

Put sliced garlic and onions and sautee in olive oil on medium-low heat for about 10 minutes, or until the onion is soft and translucent.

When the onions are soft, add the zucchini and cook until soft. Add the broth and bring to a simmer. Simmer at a 
low heat for about 45 minutes.

Let cool slightly, then blend with an immersion blender until creamy, or transfer to a standing blender to puree. 
Be very careful if you use the latter; only fill the blender half full with each batch, and hold the lid down tightly 
with a towel.

Taste and season with ginger, salt and pepper. Like most soups, this is significantly better after a night in the 
refrigerator to let the flavors meld.

Comments

• This one is a real winner.  The ginger counterpoints against a very gentle sweetness from the zuchini 
• In the original recipe they call for powdered ginger.  I think that would be a huge mistake.  The fresh ginger makes this recipe.