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Zucchini Soup IV (P, KLP)
Source: New York Times
Serves: 6

1 onion, finely chopped
1 stalk of celery, finely chopped
1 carrot, finely chopped
2 cloves garlic
7 medium zucchini, chopped
salt and pepper to taste
1 quart veggie stock

1 zucchini, shredded
1 tomato, seeded and chopped

Sauté onion, celery, carrot, and garlic in some veggie broth in a non-stick pan (perhaps adding some balsamic vinegar too) until onion is golden brown.

Then add zucchini and thyme and cook until zucchini begins to brown. Remove from heat and puree in blender or food processor.

Put veggie stock in a pot, add pureed vegetables, season to taste and reheat, garnish and serve.

Posted by Annice Grinberg, Z'L

Nutritional Info Per Serving: 46 Calories (kcal); trace Total Fat; (6% calories from fat); 3g Protein; 10g Carbohydrate; 0mg Cholesterol; 12mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1-1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates