This recipe is by Sanjeev Kapoor and I wanted to try it out for a long time.I love garlic and use it in all of my dishes.So when I found this recipe which I knew would have a dominant flavour of garlic, I had to try it out. So last week I went and bought a couple of zuchini’s from the grocery store and promptly made the soup as a starter for the evening meal of shrimp pad thai. If I am experimenting with a new dish, I normally make another well liked side dish which my hubby can fall back on, incase he doesnt like it.But this time I made 2 new dishes and crossed my fingers that he would like both the soup as well as the pad thai.Just to be safe I made sure I had a couple of eggs in the fridge incase I had to make an omlette for him :)  But I didnt have to resort to Plan B as the soup was well liked by both of us.

Ingredients:

25 cloves Garlic, thinly sliced 
2 medium Zucchini, trimmed and diced 
4 tbsp Olive oil 
1 small Onion, finely chopped 
2 medium Potatoes, thinly sliced  
6 cups Vegetable stock 
Salt to taste
Black pepper powder to taste

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 vegetable stock , salt and black 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 an oven or a frying pan with a dash of oil till golden in colour and crisp. Garnish the soup with this and serve piping hot.

PS: I am sending this to Mathy for the “JFI-Garlic” event.