1 tablespoon olive oil or fat
2 garlic cloves, minced
1 large onion, chopped (yellow or white)
2 pounds zucchini, cut into ½ inch slices, larger ones halved
4 cups vegetable or chicken stock, preferably low sodium
2 cups water
Heat oil in a large pot over medium, high heat. Add garlic and onions, and cook for 3-4 minutes until they are light golden brown.
Add zucchinis, broth and water. Bring to a boil, then cover and reduce heat to medium.
Cook for 15-20 minutes or until zucchini is very soft.
Use an immersion blender to blend until smooth.
Count as free!