Zucchini Soup

INGREDIENTS

• 3 lbs (about 6) zucchini, trimmed and diced
• 3 garlic cloves, smashed
• 2 Tbsp EVOO
• ¾ dried oregano
• 1 tsp salt
• ground black pepper
• 5 c chicken stock
• shredded Parmesan cheese (for serving)

PREPARATION

1. Heat the oven to (it says) 425°.
2. On a large rimmed baking sheet, toss zucchini, garlic, salt, pepper, and EVOO. Roast 25-30 minutes or until the zucchini begins to turn translucent and can easily be pierced with a fork.
3. Use a silicone spatula to scrape the zucchini into a soup pot and add stock. Puree with stick blender.
4. Bring to a boil, reduce heat to low and simmer for 10 minutes.
5. Serve topped with Parmesan.

( 100 Days of Real Food on a Budget - Kindle )

-- JMag Guthrie - 2019-04-06