Zucchini Soup

By AndreaO

Smooth and thick with a fine blend of tastes, this soup will become your favorite. Adapted from Kosher By Design, so simple yet so tasty. Can be served hot or cold, whichever preferred.

Instead of 1 tablespoon of each fresh, you can use 1 teaspoon, dried.

Ingredients

• 3 tablespoons oil
• 3 big onions, chopped
• 3 garlic cloves, chopped
• 7 medium zucchini, with peel, cut into medium sized pieces
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh dill, chopped
• 1 tablespoon fresh basil, chopped
• 7 cups chicken broth OR WATER
• salt and black pepper

Preparation

Step 1

# Heat the oil in a 8 quart pot over a med-high flame. Add the onions and garlic and saute until clear, about 7 minutes.
#Add the zucchini and saute' for a few minutes then add the parsley, dill and basil; saute for a few minutes and add the broth or water and bring it to a boil. Cover the pot and simmer for 25 minutes or until the outside of the zucchini is soft.
#Blend the soup using an immersion blender in the pot or transfer to a regular blender. Blend it until very smooth. Season it with salt and pepper.