Burnt Garlic And Zucchini Soup The soup which is dominated by garlic flavour. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 03 Aug 2016 in Recipes Course New Update Main Ingredients Garlic, Zucchini Cuisine Fusion Course Soups Prep Time 11-15 minutes Cook time 16-20 minutes Serve 4 Taste Mild Level of Cooking Moderate Others Non Veg Ingredients list for Burnt Garlic And Zucchini Soup 25 cloves Garlic sliced thinly 2 medium Zucchini diced trimmed 4 tablespoon Olive oil 1 small bunch Onion chopped 2 medium Potatoes sliced thinly 8 cups Chicken stock to taste Salt to taste Black pepper powder Method Heat olive oil in a large heavy-based pan, add three-fourth of garlic and cook over medium heat for about ten minutes or until it turns light brown. Add onion and cook for another five to six minutes till the garlic is lightly burnt and onion is golden brown. Add potatoes and continue to cook stirring all the while. Add chicken stock (or water), salt and pepper powder to taste. Once it comes to a boil, lower the heat and let it simmer for half an hour. Take off heat and let cool slightly. Puree in a blender until smooth. Heat the puree and when it comes to a boil, add the zucchini pieces and cook for twenty to twenty five minutes till the zucchini is cooked and tender. Correct the consistency by adding stock or water, if needed. Toast the remaining one-fourth garlic in oven till golden in colour and crisp. Garnish the soup with this and serve piping hot. Nutrition Info Calories 227.25 Carbohydrates 20.14 Protein 3.115 Fat 1.775 Other Fiber 2.04 #Garlic #Olive oil #Salt #Zucchini Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article