I have Gabriel’s mom Roasile to thank for this recipe. It’s so simple and so delicious! You can scale this recipe up as long as you have a 1:1 ratio of onions and zucchini. This recipe will make enough for 1-2 people. 

*Make it vegan by using veggie stock.

What you need:

• 2 zucchini, chopped
• 2 onions, chopped
• 2 cloves garlic or 1 garlic scape, chopped
• Oil
• Paprika or Harissa Spice
• Salt & Pepper

In a pot with a glug of oil, brown the onions and zucchini. About 7 minutes. Season paprika and salt & pepper. Cover veggies with chicken stock and bring to a boil. Simmer on low for about 30 minutes. Use an immersion blender or food processor to blend soup till smooth!

Serve warm with crusty bread.