I have Gabriel’s mom Roasile to thank for this recipe. It’s so simple and so delicious! You can scale this recipe up as long as you have a 1:1 ratio of onions and zucchini. This recipe will make enough for 1-2 people.
*Make it vegan by using veggie stock.
What you need:
- 2 zucchini, chopped
- 2 onions, chopped
- 2 cloves garlic or 1 garlic scape, chopped
- Paprika or Harissa Spice
- Salt & Pepper
In a pot with a glug of oil, brown the onions and zucchini. About 7 minutes. Season paprika and salt & pepper. Cover veggies with chicken stock and bring to a boil. Simmer on low for about 30 minutes. Use an immersion blender or food processor to blend soup till smooth!
Serve warm with crusty bread.