Zucchini and Garlic Soup

Ingredients

• Fresh parsley - 2 tablespoons, chopped
• Salt and pepper - To taste
• Olive oil - 2 tablespoons
• Heavy cream - 1/2 cup
• Vegetable broth - 4 cups
• Onion - 1 medium, chopped
• Garlic - 4 cloves, minced
• Zucchini - 4 medium, diced

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add the minced garlic and chopped onion. Sauté until fragrant and onions are translucent.
3. Add the diced zucchini and cook for 5 minutes, stirring occasionally.
4. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 15 minutes, or until zucchini is tender.
5. Using an immersion blender or regular blender, puree the soup until smooth.
6. Return the soup to the pot and stir in the heavy cream. Season with salt and pepper to taste.
7. Simmer for an additional 5 minutes to heat through.
8. Serve hot, garnished with fresh parsley.