Creamy or Chunky Zucchini Soup

 

Ingredients:

 4 Zucchinis

4 Onions

6 cups of water

Salt 

Pepper

Garlic Powder

Directions:

Dice the zucchini and onions.

Pour Oil into a large pot, and saute the zucchini and onions for about an hour, until soft.

Bring to a boil, and then let simmer for 20 minutes.

Add generous amounts of salt, pepper and garlic powder - keep tasting until it is seasoned enough.

To make the soup creamy, use an immersion blender until the soup becomes a smooth consistency.

For chunky, leave as is. 

(I used the immersion blender for about a minute, some of the soup was creamy and some chunky - just the way I like it!)

Garnishes:

To make this soup into something really awesome, I recommend the following. Take a few pieces of gluten free bread (this is what I used: http://www.foodforlife.com/product-catalog/gluten-free-wheat-free-breads/gluten-free/wheat-gluten-free-rice-pecan-bread), spread some butter, sprinkle salt and garlic powder, and toast until the bread is crisp. Once cooled, cut into "cubes" - and you have amazing gluten-free croutons!

I also recommend a dollop of sour cream, or some shredded cheddar cheese.