This soup is one of my favorites because it's so easy, so quick, and you get a ton of flavor without adding any soup mix or even broth (because let's be real, when a recipe says add chicken or veggie broth, most of the time I just add water). Also, this may not sit well with some of you but sometimes I actually like eating this cold. Feel free to double this recipe and freeze half of it so you can pull it out of the freezer and thaw in place of a veggie side dish on busy nights.
2-3 Tbsp olive or avocado oil
1 onion, sliced
5 cloves garlic
3 medium dark green zucchinis, cut in circles or big chunks
1 Tbsp sea salt
1 tsp freshly ground pepper
1/4-1/2 tsp chili flakes (I like it spicy! I do like 2 tsp)
6- 8 cups water (depends on size of zucchinis)
Chop veggies and feel free to make the chunks big since you're going to blend it anyways. Heat olive oil in a large pot and add onions and garlic.
Sauté for 10 minutes, then add zucchinis. Add spices.
Sauté for another 10-15 minutes or until the veggies start to caramelize a bit, but they shouldn't be too brown or your soup will be brown too.
Add 6 cups of water and cook on medium flame for about 30-40 minutes.
Check to see that the veggies are soft and will blend easily.
Use an immersion blender to mix until everything is combined.
If soup is still really thick, add a bit more water, 1/2 cup at a time. You can always make it thinner, but once you've added too much water you're stuck.
Optional- top with roasted chickpeas to give it a little crunch (like croutons)