Skill Level: Beginner
Total Time: 40 minutes
Total Time: 40 minutes
Ingredients
- 2 T. Olive oil
- 4 each Garlic cloves, minced
- 1 each Shallot, diced
- 3 each Zucchini, medium to large, remove seeds with spoon and cut into 2 inch pieces
- ½ cup Walnuts, toasted and pieces
- 4-5 cups Vegetable stock or chicken stock
- ¼ tsp. Kosher salt
- 2-4 T. Fresh herbs of choice, e.g., tarragon, dill, basil, diced
Instructions
- Add olive oil, garlic and shallots to a large stockpot and turn to medium heat.
- Cook the garlic and shallot until slightly browned, about 2-3 minutes.
- Add zucchini and cook for 1-2 minutes.
- Add walnuts and stock and bring to a boil. Once it boils, lower heat to a simmer and cook for additional 5-10 minutes or until walnuts have slightly softened.
- Stir in fresh chopped herbs of choice and season to taste with salt.
- Remove the soup from the heat source and use an immersion blender to puree the soup. You can make this soup as pureed as you want.
Notes
Servings: 4-6
Serving Size: 8-10 oz. Nutrition Information: Provides a small amount of protein and omega-3 fatty acids from the walnuts and can easily be frozen for up to 3 months. Gluten-free, dairy free.
Serving Size: 8-10 oz. Nutrition Information: Provides a small amount of protein and omega-3 fatty acids from the walnuts and can easily be frozen for up to 3 months. Gluten-free, dairy free.