Fresh Oregano 7 sprigs
Garlic Clove 7 cloves
Yellow Onion 1
Extra Virgin Olive Oil 2 Tbsp
Vegetable Stock 4 1/2 cups
Kosher Salt 1 pinch
Black Pepper 1 pinch
Prepare ingredients reserving zucchini peels.
- 7, peeled, diced Zucchini
- 1, diced Yellow Onion
- 7 cloves, peeled Garlic Clove
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 Fresh Oregano
- 4 1/2 cups Vegetable Stock
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
Ladle soup into bowls. Garnish with oregano, freshly cracked black pepper & olive oil, if desired.
- 1 sprig, leaves picked Fresh Oregano
- 1 pinch Black Pepper
|Daily value percentage|
|Low Calorie||240 kcal|
|Total Fat||11.0 g||13%|
|Total Saturated Fat||2.0 g||11%|
|Unsaturated Fat||9 g|
|Low Cholesterol||10 mg||3%|
|Low Sodium||440 mg||20%|
|Total Carbohydrate||27 g||10%|
|Fiber Total Dietary||6 g||20%|
|Sugars Total||14 g|
|Good Source: Vitamin C||66 mg||70%|
By Innit Culinary Team