Yep, this uses a whole three pounds of zucchini in one go! Tasty, too. Serve with salad and some good local bread.
5-6 cloves garlic, minced
1 large onion, chopped
3 lbs zucchini, cubed
1 1/2 lbs potatoes, cubed (peel if you like)
4 cups vegetable or chicken stock
Salt and pepper to taste
1/2 cup chopped fresh parsley
1 cup chopped fresh basil
1 cup milk (optional)
Heat the olive oil in a soup pot, then add the garlic and onion and saute for 2-3 minutes. Add the zucchini, potatoes, and stock, then add enough additional water to just cover the vegetables. Cover the pot, bring to a boil, then cook over medium heat for about 15 minutes or until the vegetables are nice and tender.
Once the vegetables are tender, use an immersion blender (or do batches in a food processor) to puree the soup. Add salt and pepper, parsley, and basil. Stir in the milk if using. Taste and adjust seasonings as needed.
Serves about 6.
Variations: Try other herbs such as sage, thyme, oregano, or cilantro. And of course you can always add bacon!