Zucchini Garlic Soup

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By accident, I found out a close enough version of the zucchini soup I used to ate at the university’s research centre canteen. Many years and canteens after, I now realise how much love and care was put into it. It was probably the most homely food away from home I ever had…

Zucchini Garlic Soup (adapted from a recipe found in The Kitchn)

Ingredients

  • 4 tablespoons unsalted butter
  • 1 white onion, sliced
  • 8 to 9 large cloves of garlic,  peeled and crushed
  • 4 medium zucchini (about 750g), peeled
  • 1L of  chicken or vegetable broth
  • 1 thumb of ginger, grated
  • Salt and pepper

Methods

Melt the butter in a heavy pot over medium heat. When it foams, add the onions and cook on a medium-low heat for about 10 minutes,  until the onion is soft and translucent. Add the crushed garlic and ginger. Fry for a couple of minutes more, making sure the garlic doesn’t brown.

When the onions and garlic are done, add the zucchini and cook until soft. Add the broth and bring to a simmer. Simmer at a low heat for about 45 minutes.Taste and season with freshly ground salt and pepper.

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