Zucchini Soup



  • 3 tbsp butter
  • 1 onion, diced
  • 1/4 tsp salt
  • Pinch of ground black pepper
  • 3 cloves garlic, minced
  • 24 oz frozen zucchini
  • 3 tbsp flour
  • 4 cups vegetable stock


Heat butter in a pot and add the onion, salt and pepper. Sauté until translucent, about 7 minutes. Add the garlic and sauté an additional 2 minutes. Add the zucchini and sauté until soft, then add the flour and mix to incorporate. Add vegetable stock and bring to a boil. Lower to a simmer, and cook for 15 minutes. Blend and serve.

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