Categories: Soup

Ingredients

• 4 cups vegetable or chicken broth
• 3 medium zucchini, cut into chunks
• 1/2 small onion, quartered
• 2 garlic cloves
• 2 tbsp. sour cream
• 4 tbsp. shredded Parmesan, for serving
• 2 tsp olive oil
• Black pepper

Directions

1. In a large pot, combine the broth, zucchini, onion, and garlic. Bring to a boil over medium heat. Reduce the heat to low, cover, and simmer until the vegetables are tender, about 20 minutes. Remove the pan from the heat. Puree the soup in the pot with an immersion blender. Add the sour cream and puree again until smooth.

2. To serve, ladle 1 1/2 cups into each of 4 bowls. Top each with 1 tbsp. Parmesan, 1/2 tsp olive oil, and pepper to taste.

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