This recipe calls for cooked zucchini and vegetable stock........I make vegetable stock every week and have it stored in the fridge, but if you don't have stock available you can make it at the same time you cook the zucchini. While cooking the zucchini, why not add veggies, there by making stock at the same time.

INGREDIENTS for stock.............
1 lb (500g) small zucchini, cut into chunks
1 tomato quartered
1 small white onion, quartered
1 carrot, cut into strips
2 cloves garlic
5 or 6 black pepper corns
and if you have......................
4 or 5 mushrooms
1 stock celery
1 potato, quartered

BOIL ALL VEGGIES WITH SALT FOR 20 MINUTES ( this will be your stock)
Discard onion and celery

INGREDIENTS for Soup......
1/4 onion, minced
1 or 2 Serrano chiles (optional)
2 Tbs. Olive oil

1 cup (packed)cilantro
2 to 3 cups Vegetable stock or water as needed (use stock first then water if you need more liquid).
Cooked veggies from above. Tomato, carrot, garlic, mushrooms, and 1 quarter of the potato.

DIRECTIONS.............
In a blender puree cooked veggies, cilantro, and 2 cups of stock.

In a large sauce pan/pot saute minced onion in the olive oil.

Add pureed mixture and chiles and simmer covered over low heat for 10 minutes, (add more stock if you prefer a thinner soup).

OPTIONAL TOPPINGS...................
drizzle of olive oil with Parmesan cheese (NOT VEGAN),
or
warmed crumbled tortilla chips with Sour cream (NOT VEGAN)