Zucchini-Onion Garlic Soup

Enjoy a delicious, healthy soup that fits perfectly within the principles of the Caveman Code! This zucchini-onion garlic soup is easy to make, full of flavor, and ideal for any occasion.

Ingredients:

• 2 large zucchinis, diced

• 2 large onions, finely chopped

• 4 garlic cloves, finely chopped

• 2 tablespoons olive oil

• 4 cups unsalted vegetable broth (or water)

• 1 teaspoon dried thyme

• 1 teaspoon dried oregano

• Black pepper, to taste

• Fresh parsley or basil, chopped (for garnish)

Instructions:

1. Heat the olive oil: Heat the olive oil in a large soup pot over medium heat.

2. Sauté the onions and garlic: Add the finely chopped onions and garlic to the pot and sauté until they are soft and fragrant, about 5-7 minutes. Make sure the garlic does not burn.

3. Add the zucchinis: Add the diced zucchinis to the pot and cook for another 5 minutes, until they start to brown slightly.

4. Add the herbs and broth: Add the dried thyme and oregano and stir well. Pour in the unsalted vegetable broth (or water) and bring the mixture to a boil.

5. Simmer: Reduce the heat and let the soup simmer for 20-25 minutes, or until the zucchinis are completely tender.

6. Puree the soup: Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, you can puree the soup in batches in a blender. Be sure to blend the soup carefully to avoid splatters.

7. Season: Taste the soup and add black pepper to taste. Stir well.

8. Serve: Ladle the soup into bowls and garnish with chopped fresh parsley or basil.

Enjoy this healthy and flavorful zucchini-onion garlic soup, perfect for a light lunch or as an appetizer for dinner!

Happy cooking!

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