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

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	Amount per serving	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%

Load More

	Amount per serving	Daily value percentage
Calcium Ca	141 mg	10%
Iron Fe	3.5 mg	20%
Potassium K	1310 mg	30%
Vitamin E	2 mg	15%
B-Vitamins
Thiamin	0.3 mg	25%
Riboflavin	0.6 mg	45%
Niacin	6 mg	40%
Pantothenic Acid	0.8 mg	15%
Vitamin B-6	0.9 mg	50%
Folate (B9)	110 µg	25%

By Innit Culinary Team