Ottolenghi calls for an entire head of garlic, but I tried it with about 4 big cloves and half a yellow onion, as that’s what I had, and it was lovely. I also like things mildly spicy, and put two slices of jalapeño in with the zucchini because I had one laying around.

This soup packs a whole lot of green vegetables into one bowl, so it leaves you with the light kind of fullness I desire in warmer months.

If you are not dairy-free, a nub or two of butter stirred in at the end would help make it a bit more… delicious.