In a 12-quart stock pot, heat oil and sauté the onions and garlic. Add salt and pepper to taste.
Add all zucchini and sauté for five minutes. Stir in the soup mix.
Fill the pot with water to cover the vegetables. Bring to a boil and cook on high for 20 minutes, then reduce heat to low and simmer 45 minutes.
With an immersion blender, blend the soup until smooth.
Directions
Credits
Tips:
If you like hearty zucchini pieces in your soup, remove some of the zucchini before blending and return it to the pot afterward.
Whichever size pot you use, the vegetables should fill a bit more than half the pot.
Description:
Photos by Chay Berger
Styling by Adina Schlass
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