Zucchini Soup

Happy New Year!

After all the heavy meals over the holidays, we are all craving something a little lighter.

So, how about a light, vegetable soup?

1-2 Tablespoon olive oil

1 carrot, diced

1 onion, diced

2 celery stalks, diced

1 large shallot, chopped

2 pounds medium zucchini, ends removed and sliced

4 cloves garlic, chopped

4 cups vegetable or chicken stock

sea salt and freshly ground pepper, to taste

1 roasted jalapeno, seeds removed (optional)

In a large saucepan over medium heat, add olive oil. Stir in carrot, onion, celery, and cook until vegetables have softened.

Add shallot, zucchini, and garlic and cook about 5 minutes. Add stock and simmer until vegetables are soft, about 15-20 minutes. Add sea salt and pepper and jalapeno if desired.

Puree well in a blender. Check seasonings and serve.

Soup can be topped with croutons, herbs, Parmesan cheese, creme fraiche or a spritz of lemon.