Five Ingredient Creamy Zucchini Soup
 
 
Makes 6 cups
Author:
Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 1½ pounds zucchini, chopped
  • 1 heaping cup onion, diced
  • 2 cloves garlic, minced
  • 4 cups low-sodium vegetable broth
  • 1 teaspoon sea salt
  • ½ teaspoon pepper
  • ¼ cup frozen or fresh corn kernels (optional)
Instructions
  1. Heat oil in large sauté pan over medium-high heat. Add garlic and onions and sauté until softened, about 5 minutes. Add the zucchini, salt and pepper, and cook until browned, 10 minutes more. Add 4 cups broth and bring to a simmer. Cook until the zucchini is very soft, about 5 minutes.
  2. Working in batches, transfer soup to a blender and puree until smooth. Return puree to pan and season with salt and pepper to taste. Garnish with corn kernels lightly browned in a saute pan with a drop of olive oil.
Recipe by The Mostly Vegan at https://www.themostlyvegan.com/five-ingredient-creamy-zucchini-soup/