• Step 1

  Heat olive oil in stockpot on MED-LOW. Add onion and garlic; reduce heat to LOW. Cook, stirring often, about 10 min, until onion is soft and translucent, but not browned.

• Step 2

  Add about 4 cups zucchini to pot. Cook 5 min. Add stock; bring to a simmer on HIGH.

• Step 3

  Add half the green onions. Reduce heat to MED; simmer 2 min. Remove from heat; add cilantro.

• Step 4

  Puree soup carefully with handheld blender until smooth. Return to MED heat. Add remaining 2 cups zucchini. Simmer 8-10 min until zucchini is tender. Season with salt and pepper; ladle into warm bowls. Garnish with remaining green onions.

• Garnish with goat cheese and thinly sliced radishes. • Vegetable stock can be replaced with chicken stock if preferred.

Note: When servings & ingredients are modified, nutrition & directions may vary.