Ingredients
1 tbsp olive oil
1 small onion, chopped
2 cloves garlic, minced
2 medium zucchinis, chopped
3 cups low-sodium vegetable broth
½ tsp black pepper (adjust to taste)
¼ tsp salt (optional)
½ tsp dried oregano or thyme (optional)
Basil leaves, a few
Instructions:
Heat olive oil in a pot over medium heat.
Add chopped onions and sauté for 2–3 minutes until soft.
Stir in minced garlic and cook for another minute until fragrant.
Add chopped zucchini to the pot and sauté for 3–4 minutes.
Pour in the vegetable broth and bring to a boil.
Reduce heat and let it simmer for about 15 minutes until the zucchini is tender.
Remove the pot from heat and let it cool slightly. Add fresh basil leaves, then use an immersion blender or transfer to a blender to puree until smooth.