1 tbsp. olive oil
1 red onion, peeled and chopped
2-4 cloves garlic, peeled and crushed
2 zucchini, chopped
water (I use filtered)
1 tbsp. sea salt (or to taste)
1-2 cups mixed salad greens (a couple handfuls)
freshly ground pepper, to taste

In a large saucepan or stock pot, heat olive oil over medium heat while chopping the vegetables. Cook the onion for a minute or two, stirring frequently.

Add garlic and cook a couple more minutes, stirring frequently until onion is transparent (keep an eye on the heat so the garlic doesn't burn).

Add zucchini to the onion mixture and toss to coat with oil. Add enough filtered water to cover the vegetables, bring to a boil (increase heat if necessary). Stir in salt, reduce heat to medium low, and cover loosely. Simmer for 30 minutes.

Add salad greens and simmer covered for another couple of minutes until greens are wilted. Stir thoroughly.

Transfer carefully to a blender, and blend for about 2 minutes until soup is uniformly smooth. The zucchini will give this soup a luxurious velvety texture.

Pour into bowls, top with freshly ground pepper and serve.

Makes about 4 servings depending on size of vegetables.

Submitted by: bassclarionette