Peel and chop onion and garlic

Put olive oil in a saucepan, add onion and garlic. Cook over a low fire until transparent. (About 10 minutes.)

Lightly salt.

While onion and garlic are cooking, remove seeds from zucchini and chop roughly.

Add zucchini to saucepan.

Add ½ cup vegetable stock to saucepan. Cover, turn up fire to medium-low and simmer for 10 minutes.

Taste and add salt if needed.

Remove pan from stove and pour zucchini mixture into a blender. Allow to cool a bit. NOTE: If it's too hot, it can become dangerous.

Once cooled, start blender on a medium-low speed and start to blend.

Add potato flakes, turning the speed up a bit.

Once potato flakes are incorporated, turn off blender and add the remaining vegetable stock.

Process until you have a smooth, bright green soup.

To serve room temperature, pour into bowls, add fresh ground black pepper to taste and serve.

To serve the soup hot, return it to the saucepan and heat gently. Then pour into bowls, add fresh ground pepper to taste and serve.

Enjoy!