Creamy (milkless) Zucchini Soup

By Jennifer McCue

Good hot or cold. Can be served with a dollop of yoghurt swirled in. Freezes well.

Ingredients

2 tbsps vegetable oil
3 onions cut in eighths
3 cups zucchini, chopped
4 cups potatoes, peeled and chopped
6 cups water or stock
1 tbsp nutri-chef vegetable boullion concentrate (optional)
freshly ground pepper to taste

Directions

In large saucepan, heat oil and saute onions until soft. Add 2 cups of the water and heat to boil, then stir in boullion concentrate, if using. When boullion is dissolved, add remaining ingredients. Heat to boil, then reduce heat and simmer until potatoes are soft. Puree the soup until creamy.

Ingredient proportions may vary with your supply. Yeild= approximately 1.5 litres.

Per serving: 56 Calories; 3g Fat (44% calories from fat); 1g Protein; 7g Carbohydrate; 0mg Cholesterol; 171mg Sodium.

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