Zucchini Soup

• 5 medium sized zucchini, cut into large pieces

• 1 onion, cut into large pieces

• 4 cloves garlic, peeled and roughly chopped

• 1 shallot, peeled and roughly chopped

• ¼ cup olive oil

• 2 quarts vegetable broth

• salt and pepper to taste

For garnish:

• 1 zucchini & 1 yellow squash, spiralized

 Instructions 

Add olive oil, zucchini, onion, shallot and garlic to a large pot and sauté until everything starts to get tender.

Add vegetable broth and simmer until zucchini is softened.

Transfer soup to a blender and process until everything is smooth. Garnish with “zoodles” and a drizzle of olive oil

Recipe and styling by Anna Calabrese ⁠/ Photography by Dave Bryce