Ingredients
2 tablespoons olive oil
5 garlic cloves, peeled
1 large white onion, diced
4 medium zucchini, diced
2 1/4 cups vegetable stock
1 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
Method
Sources
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Dried wolfberries — Chinese soups, tea, congee, trail mix
Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Powerful blender with presets — smoothies, green juice, soups
Large air fryer — crispy results with minimal oil, rapid cooking
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In a large pot, heat olive oil over medium heat. When hot, add the garlic and onion and saute about 3 minutes, until softened, stirring frequently so the garlic does not burn. Add the zucchini, 1 cup of stock, and salt and bring to a boil. Reduce to a simmer and cook, covered for 15-20 minutes, until the zucchini is tender. Transfer the soup carefully to a blender and blend until smooth. Once pureed, pour the soup back into the pan and add the remaining 1 1/4 cups stock and black pepper. Return to a simmer and cook, uncovered, for about 5 minutes. Serve immediately. Leftover soup may be stored in the refrigerator in an airtight container for up to 3 days. Reheat in a pot on the stove or in the microwave.