Italian

Zucchini Garlic Soup is for Soup.

Zucchini Garlic Soup takes 5 minutes to prepare.

Zucchini Garlic Soup takes 45 minutes to cook.

Zucchini Garlic Soup makes 6 servings.

The ingredients for Zucchini Garlic Soup are:

4 tablespoons unsalted butter
1 white onion, sliced
8 to 9 large cloves garlic, sliced thinly
4 medium zucchini, about 1 1/2 pounds
4 cups chicken or vegetable broth
1/2 teaspoon powdered ginger
Salt and pepper

Here is how you make Zucchini Garlic Soup:

Melt the butter in a heavy 4-quart pot over medium heat. When it foams, add the sliced garlic and onions and cook on medium-low heat for about 10 minutes, or until the onion is soft and translucent. Keep the heat low enough that the garlic doesn't brown; you want everything to sweat.When the onions are soft, add the zucchini and cook until soft. Add the broth and bring to a simmer. Simmer at a low heat for about 45 minutes.Let cool slightly, then blend with an immersion blender until creamy, or transfer to a standing blender to puree. Be very careful if you use the latter; only fill the blender half full with each batch, and hold the lid down tightly with a towel.Taste and season with ginger, salt and pepper. Like most soups, this is significantly better after a night in the refrigerator to let the flavors meld. Serving Size: 6 one cup servingsNumber of Servings: 6Recipe submitted by SparkPeople user GRANDMAROSE65.

The nutritional information for Zucchini Garlic Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 111.0

• Total Fat: 8.2 g
• Cholesterol: 24.1 mg
• Sodium: 653.8 mg
• Total Carbs: 9.0 g
• Dietary Fiber: 2.0 g
• Protein: 2.7 g

Zucchini Garlic Soup is Italian cuisine.

The dietary needs meet for Zucchini Garlic Soup is Low Carb