
Créé avec l’IA
Wash and slice the zucchinis into thin rounds.
Peel and chop the onion finely.
Mince the garlic cloves.
In a large pot, heat a small amount of oil over medium heat.
Add the chopped onion and garlic to the pot and sauté until the onion becomes translucent.
Stir in the chili powder and cook for another minute.
Add the sliced zucchinis to the pot and stir well to coat with the spices.
Pour in the vegetable broth and bring the mixture to a boil.
Reduce the heat to low and let the soup simmer for about 15-20 minutes, or until the zucchinis are tender.
Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
Taste and adjust seasoning if necessary.
Serve hot, garnished with fresh herbs if desired.