Zucchinis are in season, so try this delicious zucchini soup. It’s gluten free and contains zero cream, but you would never know it.
1 small white onion, finely chopped.
1 clove of garlic sliced thin.
1 1/2 lbs of zucchini sliced into 1/4 inch pieces
3/4 cup of vegetable stock
1 1/2 cups water
1 tablespoon butter
2 tablespoons olive oil.
Sauté onions and garlic in the butter and olive oil for about 8 minutes until softened. Add the zucchinin and cook for another 8 minutes. Once softened add the stock and water and season with S&P. Cook for a further 10 minutes and then blitz in blender in 2 batches until creamy and smooth. Top with spiralized zucchini