3 pounds of zucchini, chopped
4 cups vegetable broth (I use low sodium)
1 tsp onion powder
1 tsp garlic powder
1 1/2 tsp sea salt
1 1/2 cups almond milk
Combine zucchini, broth, onion powder, garlic powder and salt in a large soup pot. Bring to a boil and cook for 10 minutes.
Using a blender (I use a KitchenAid immersion blender - if you don't have one, I HIGHLY recommend you get one) puree the soup. Add in milk and serve. Makes 4-6 servings.