Have you tried turning your delicious zucchini into a yummy soup? This recipe is sure to impress! Sauteing the garlic, onion, and zucchini first, builds such wonderful flavor. It’s quick, easy and it’s a great to starter to any meal!
[recipe servings=4 time=25 minutes difficulty=easy]
2 Tablespoons Olive Oil
1 Yellow Onion, Sliced Thinly
2 Garlic Cloves, Minced
3 Zucchini or Summer Squash, Sliced Into ¼
inch Half Moons
1 Teaspoon Salt
½ Teaspoon Pepper
2 Cups Vegetable Stock
5 Basil Leaves
½ Lemon, Juiced
Sour Cream and/or Parmesan Cheese, For Serving
<![endif]>In a large pot, heat the olive oil
over medium heat. Add the onion, garlic and zucchini/summer squash and cook
until softened and releasing liquid, 10-15 minutes. Season with salt and
<![endif]>Add the broth and bring to a boil.
Turn off the heat, add the lemon juice, and purée the soup in a blender or with
an immersion blender. Adjust the seasoning to taste.
<![endif]>Garnish with soup with sour cream