Zucchini Soup

By á-5369

Ingredients

• 1 Tbsp Wegmans Pure Olive Oil
• 1 pkg (8 oz) Food You Feel Good About Cleaned & Cut Chopped Onions
• 1 Tbsp chopped Food You Feel Good About Peeled Garlic
• 4 small (2 lbs) zucchini, 1/2-inch dice (about 6 cups), divided
• 1 carton (32 oz) Food You Feel Good About Chicken Culinary Stock
• 1 bunch green onions, thinly sliced (about 1 cup), divided
• 1/2 bunch cilantro, stemmed, chopped (about 1 1/4 cups)
• Salt and pepper to taste

Details

Servings 8

Preparation

Step 1

You'll Need: Handheld blender
Directions:

1)Heat olive oil in stockpot on MEDIUM-LOW. Add onion and garlic; reduce heat to LOW. Cook, stirring often, about 10 min, until onion is soft and translucent, but not browned.

2)Add about 4 cups zucchini to pot. Cook 5 min. Add stock; bring to a simmer on HIGH.

3)Add half the green onions. Reduce heat to MEDIUM; simmer 2 min. Remove from heat; add cilantro.

4)Puree soup carefully with handheld blender until smooth. Return to MEDIUM heat. Add remaining 2 cups zucchini. Simmer 8-10 min until zucchini is tender. Season to taste with salt and pepper; ladle into warm bowls. Garnish with remaining green onions.

Option(s):
Garnish with Vermont Creamery Goat Cheese and thinly sliced radishes.