4 Servings


  • Garlic Cloves 7

  • Yellow Onion 1

  • Oregano 7 sprigs

  • Zucchini 7


  • Extra Virgin Olive Oil 2 Tbsp

  • Black Pepper 1 1/8 tsp

  • Sherry Vinegar 1/2 cup

Canned/Bottled Goods

  • Vegetable Stock 4 1/2 cups

  • Honey 1/4 cup


  • Kosher Salt 1 tsp


  1. Prepare Veggies

    Prepare ingredients reserving zucchini peels.

    • 7 , peeled, diced Zucchini
    • 1 , diced Yellow Onion
    • 7 , peeled Garlic Cloves
  2. Prepare Sherry Gastrique

    Place all ingredients to a saucepan. Simmer and reduce over medium-low heat for 15 minutes. Let cool for 20 minutes.

    • 1/4 cup Honey
    • 1/2 cup Sherry Vinegar
    • 1 tsp Black Pepper
    • 1 tsp Kosher Salt
  3. Simmer Soup

    In a medium to large pot, sauté onion, garlic and oregano in oil over medium heat for 5 minutes. Add the zucchini and sauté for 4 minutes. Add the vegetable stock and simmer for 15 minutes or until zucchini is fork tender. Add reserved zucchini peels. Stir to combine.

    • 2 Tbsp Extra Virgin Olive Oil
    • 6 sprigs , leaves and tender stems Oregano
    • 4 1/2 cups Vegetable Stock
  4. Purée

    Pour soup into a blender, season with salt to taste and blend 2-3 minutes or until smooth. Work in batches if necessary. Check seasoning. Pour soup back into pot and let sit until ready to serve. Reheat if necessary. Note on blending hot liquids: 1. Fill the blender jar only half full. Filling the jar more than halfway can cause too much steam to build up and can blow the lid off the blender. 2. Place the blender lid securely on the blender. Remove center piece (feeder cap) of blender lid. 3. Cover the blender lid with a clean folded kitchen towel. The hot steam needs an escape route, this happens through the feeder cap and then out the edges of the towel. 4. Hold the lid on securely and start blending on lowest speed. Gradually increase speed. Following these instructions can help prevent severe burns.

    • 1 pinch Kosher Salt
  5. Serve

    Ladle soup into bowls and serve with topping. Garnish with oregano, freshly cracked black pepper & olive oil, if desired.

    • 1 sprig , 4 leaves per bowl Oregano
    • 1 pinch Black Pepper


  Amount per
Daily value percentage
Calories 310 kcal  
Total Fat 11 g 13%
Total Saturated Fat 2 g 11%
Unsaturated Fat 9 g  
Low Cholesterol 10 mg 3%
Sodium 1020 mg 45%
Total Carbohydrate 45 g 16%
Fiber Total Dietary 6 g 20%
Sugars Total 31 g  
Protein 12 g 24%
Good Source: Vitamin C 66 mg 70%
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By Innit Culinary Team