Cooking Light: Zucchini Soup

Zucchini soup is a nice way to enjoy the vegetable in winter. And when I want something warm and not fussy - this is it. It is quick to make - around 30 minutes from start to finish and you don’t even need cream to enjoy the richness - but a touch of sour cream never hurt anyone. Enjoy!

Ingredients:

• Olive oil

• Two medium or one large zucchini

• One medium/large onion

• One shallot

• One carrot, peeled

• One garlic clove, stem removed

• One bouillion cube (vegetable or chicken - not beef, or you are on your own!)

Instructions

Prep the vegetables. Chop the onion, shallot, carrot and zucchini and set aside. You can keep some skin on the zucchini as it will give the soup a nice burst of color. In a small pot, start cooking the onion, shallot and carrot until the onion runs clear on medium-high heat for about 3-5 minutes. You want the onions to sweat a bit, but not burn, so please hang out by the stove. Then add the zucchini, garlic clove, bouillion cube and around 2 cups/450 ml of water. Bring to a boil and then lower to a simmer for around 12 -15 minutes. Then turn off the heat and let it sit. Use a stick blender or pulse in a blender. Taste the soup and season with salt and pepper as you see fit. At this point you can add a bit more water, or even a touch of sour cream(two tablespoons is enough). Enjoy!