- Zucchini, trimmed and cut crosswise into thirds and chopped onion
- Chopped garlic
- Olive oil
- Vegetable stock
- Basil leaves
Coarsely Chop Zucchini. In a pan, cook onion and garlic. Add zucchini and seasoning. Cook for about five minutes and then add vegetable broth. Simmer until Zucchini is soft. Add basil to soup and then puree with a hand blender.
Season soup to taste.
Note: Because this soup does not contain a protein, you can eat a protein and bread with this soup making it a perfect soup for a soup and sandwich lunch.