Zucchini Ginger Soup

From http://theclothesmakethegirl.com/2012/11/05/silky-gingered-zucchini-soup/

I used 4 smallish zucchinis, so perhaps 1 pound or a bit more, but stuck to the whole 4 cloves of garlic and the half an onion. I used low sodium packaged chicken broth from a carton, probably closer to 3 cups (or less.) Partly pulverized the zucchini with an immersion blender when I was done.

So, basically:

4 cloves of garlic, smashed
1/2 an onion, chopped

Sauteed in oil til soft but not browned much

Add 1/2 tsp of powdered ginger, some salt, and some black pepper
Add 4 zucchini, sliced.
Saute for 5-10 minutes

Add 3ish cups of chicken stock

Cook til zucchini is soft

puree with immersion blender.

Verdict: It's pretty good for how simple it is, and it has a nice mouthfeel - pretty creamy for something without cheese or a whole lot of fat.

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