1. Prepare Veggies

   Prepare ingredients reserving zucchini peels.

   • 7 , peeled, diced Zucchini
   • 1 , diced Yellow Onion
   • 7 , peeled Garlic Cloves
2. Simmer Soup

   In a medium to large pot, sauté onion, garlic and oregano in oil over medium heat for 5 minutes. Add the zucchini and sauté for 4 minutes. Add the vegetable stock and simmer for 15 minutes or until zucchini is fork tender. Add reserved zucchini peels. Stir to combine.

   • 2 Tbsp Extra Virgin Olive Oil
   • 6 sprigs , leaves and tender stems Oregano
   • 4 1/2 cups Vegetable Stock
3. Prepare Herbed Goat Cheese

   Prepare herbs. In a medium bowl, mix goat cheese, cream and herbs together until smooth.

   • 2 Tbsp , chopped Fresh Chives
   • 2 Tbsp , leaves picked, chopped Italian Parsley
   • 1/4 lb Soft Goat Cheese
   • 1/3 cup Heavy Cream
4. Purée

   Pour soup into a blender, season with salt to taste and blend 2-3 minutes or until smooth. Work in batches if necessary. Check seasoning. Pour soup back into pot and let sit until ready to serve. Reheat if necessary. Note on blending hot liquids: 1. Fill the blender jar only half full. Filling the jar more than halfway can cause too much steam to build up and can blow the lid off the blender. 2. Place the blender lid securely on the blender. Remove center piece (feeder cap) of blender lid. 3. Cover the blender lid with a clean folded kitchen towel. The hot steam needs an escape route, this happens through the feeder cap and then out the edges of the towel. 4. Hold the lid on securely and start blending on lowest speed. Gradually increase speed. Following these instructions can help prevent severe burns.

   • 1 pinch Kosher Salt
5. Serve

   Ladle soup into bowls and serve with topping. Garnish with oregano, freshly cracked black pepper & olive oil, if desired.

   • 1 sprig , 4 leaves per bowl Oregano
   • 1 pinch Black Pepper

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	Amount per serving	Daily value percentage
Calories	350 kcal
Total Fat	20 g	26%
Total Saturated Fat	9 g	43%
Unsaturated Fat	11 g
Low Cholesterol	30 mg	11%
Low Sodium	570 mg	25%
Total Carbohydrate	27 g	10%
Fiber Total Dietary	6 g	20%
Sugars Total	14 g
Protein	17 g	35%
Good Source: Vitamin C	69 mg	80%
Calcium Ca	185 mg	15%

Load More

	Amount per serving	Daily value percentage
Iron Fe	4 mg	20%
Vitamin D	0.3 µg	2%
Potassium K	1310 mg	30%
Vitamin E	2.5 mg	15%
B-Vitamins
Thiamin	0.3 mg	25%
Riboflavin	0.7 mg	50%
Niacin	6 mg	40%
Pantothenic Acid	1.1 mg	20%
Vitamin B-6	0.9 mg	50%
Folate (B9)	118 µg	30%
Vitamin B-12	0.1 µg	2%

By Innit Culinary Team