Healthy Zucchini Soup

• 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

1. 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.
2. 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.

olive oil, garlic, white onion, zucchini, vegetable stock, freshly ground black pepper, kosher salt

Taken from food52.com/recipes/30620-healthy-zucchini-soup (may not work)