Burnt Garlic And Zucchini Soup

Main Ingredients	Garlic, Zucchini
Cuisine	Fusion
Course	Soups
Prep Time	11-15 minutes
Cook time	16-20 minutes
Serve	4
Taste	Mild
Level of Cooking	Moderate
Others	Non Veg

Ingredients list for Burnt Garlic And Zucchini Soup

• 25 cloves Garlic sliced thinly
• 2 medium Zucchini diced trimmed
• 4 tablespoon Olive oil
• 1 small bunch Onion chopped
• 2 medium Potatoes sliced thinly
• 8 cups Chicken stock
• to taste Salt
• to taste Black pepper powder

Method

1. Heat olive oil in a large heavy-based pan, add three-fourth of garlic and cook over medium heat for about ten minutes or until it turns light brown. Add onion and cook for another five to six minutes till the garlic is lightly burnt and onion is golden brown.
2. Add potatoes and continue to cook stirring all the while. Add chicken stock (or water), salt and pepper powder to taste. Once it comes to a boil, lower the heat and let it simmer for half an hour. Take off heat and let cool slightly.
3. Puree in a blender until smooth. Heat the puree and when it comes to a boil, add the zucchini pieces and cook for twenty to twenty five minutes till the zucchini is cooked and tender. Correct the consistency by adding stock or water, if needed.
4. Toast the remaining one-fourth garlic in oven till golden in colour and crisp. Garnish the soup with this and serve piping hot.

Nutrition Info

Calories	227.25
Carbohydrates	20.14
Protein	3.115
Fat	1.775
Other Fiber	2.04