Heat 1tbsp oil in a saucepan; add garlic & onions and cook till the onions are translucent, about 5-6 minutes.
Add zucchini; cover and cook for 5 minutes till they are slightly tender.
Add sage & broth; bring to a boil; lower the heat and simmer till the veggie is completely cooked, this shouldn’t take more than 10 minutes. Season with salt & pepper.
You can add milk and simmer for another 3 minutes at this stage to make the soup a little creamy, I added 2% milk.
Use an immersion blender and puree the soup to the consistency of your liking, I left it a little chunky (or use the blender instead). Serve hot with some bread and salad.
Notes
I served with spinach-pepper quiche & crescent rolls (Pillsbury brand-love the dough boy). This soup is of to Harini (Sunshinemom) @ Tumyum Treats who’s hosting this month’s Monthly Mingle-Soups, an event started by Meeta @ Whats for Lunch Honey.
