Seriously we have way way too much zucchini in the garden and I love it but the kids and Mark are on the fence. So it's up to me to find ways to make this work for us.
|Yes I do have these giant zucchini's growing in my garden right now. As you can see I used lots of it, I couldn't tell you how many lbs (but it was about half of a giant)|
|Sauted 2 onions, added 1 can of Eden chick peas (because they don't use salt or bpa) and no-salt broth.|
|I didn't season or add oil to these (who needs the extra fat!)|
|I picked some rosemary and parsley from the garden (and chopped it up really fine), I added this to the onion/chick pea/ cut up grilled zucchini.|
|I added the whole container of broth and let it simmer for about 25 minutes.|
|Puree mixture. (I wasn't happy with just the hand held so I blended it after it cooled a bit).|
|For the bowl of soup I added about 1/4 of greek yogourt.|