My kids’ favorite. Whenever I make a different soup, they ask, “Why didn’t you make green soup?”
In a three-quart pot, sauté onion with celery. Scrub zucchini (don’t peel), chop, and add to pot. The smaller you cut them, the faster they cook.
Add spices and blend again to mix. You should see dark green flecks against a lighter green soup. Great cold or hot. Even better if you drizzle cheese into the bowl while it’s hot.
For a shortcut, use frozen sliced zucchini.