Creamy Zucchini Soup

By mm_food4me

Ingredients

• 2 tbsp. extra virgin olive oil
• 1 onion, chopped
• 2 cloves garlic, chopped
• 3 large zucchinis, chopped
• half a lemon’s worth of lemon juice
• 1 cup + 1 cup vegetable stock (make sure gluten free)
• salt to taste (if vegetable stock is unsalted)
• large splash of cream
• chives

Preparation

Step 1

1. In a large pot, heat olive oil over medium high heat and saute onions and garlic until translucent.
2. Add the zucchini, lemon juice, and 1 cup of vegetable stock, bring to a boil and then cover and simmer about 15 minutes until tender.
3. Use an immersion blender (or transfer to your food processor) and purée the soup until smooth. Return soup to the pot, add the other cup of stock (more or less depending on how thick you like your soup) and bring back to a simmer for a couple minutes and stir.
4. Serve with a splash of cream and chives.