A great way to prepare zucchini during the peak of summer harvest!
Garlic, finely minced
Zucchini, sliced into ½-inch rounds
No salt added vegetable broth
1 ½ tbsp
Freshly squeezed lemon juice
Sea salt & freshly cracked black pepper
Place a large pot over medium heat. Add oil along with onion, and season with salt. Cook for 10-
12 minutes, stirring occasionally until onion is translucent and slightly golden. Step 2
Stir in the garlic and zucchini and continue cooking for 5 minutes. Add broth, thyme, rosemary,
and salt, cover and let cook for 15 minutes, until zucchini is fork tender. Step 3
Remove the pot from heat and using your immersion blender, blend the soup until smooth. Stir in
the lemon juice and adjust seasoning with additional salt or pepper.