Serves 4

Ingredients:

1 tablespoon olive oil

1 medium yellow onion, chopped

4 cloves garlic, minced

1 teaspoon black pepper

1 teaspoon fresh ginger

3 large zucchinis, chopped

4 cups low-sodium chicken broth

Optional: olive oil for garnish or cilantro for garnish

Directions:

1. Over medium heat, sauté olive oil, onion, and garlic, about two minutes.
2. Add pepper and ginger. Continue to stir.
3. Mix in zucchini and chicken broth.
4. After bringing the soup to a boil, lower heat to a simmer to let zucchini soften, about 45 minutes.
5. Puree the zucchini soup in an immersion blender until the mix is creamy and smooth.
6. Add pepper, olive oil, or cilantro to season.

Recipe adapted from Regan Baroni