Zucchini Soup

• 5 tablespoons olive oil
• 1/4 cup flour
• 1 medium onion, diced
• 2 cloves of garlic minced
• 1 tablespoon tomato paste
• 3 medium zucchini, shredded
• 4-5 cups vegetable broth
• 1 teaspoon caraway, ground
• salt and pepper
• 3 tablespoons parsley chopped
• 1/2 cup sour cream (optional)

1. Shred zucchini and sprinkle with 1 tsp salt, let sit for 30 minutes and squeeze liquid out of shredded zucchini, put on the side.
2. In a large saucepan, heat the oil.Saute onion for 3-4 minutes on medium heat, add flour and saute for 2-3 minutes, add garlic and tomato paste
3. Add zucchini, vegetable broth, caraway, parsley, salt and pepper and bring to a boil; simmer for 20-30 minutes over low heat.
4. Serve with sour cream at the table. If you are not using sour cream you can add milk to the soup (substitute 1 cup of stock for 1 cup of milk)

olive oil, flour, onion, garlic, tomato paste, zucchini, vegetable broth, caraway, salt, parsley, sour cream

Taken from food52.com/recipes/35313-zucchini-soup (may not work)