Ingredients:

  • 2-3 medium zucchini
  • 2-3 medium potatoes
  • 2 small or 1 large onion
  • 4 cups broth (chicken or vegetable)
  • 1 clove garlic, minced
  • 1/2 tsp. salt
  • dash of pepper

Directions:

  1. Slice vegetables. Simmer in broth with garlic, salt, and pepper until tender.
  2. Puree in blender in batches.
  3. Serve hot or cold.

Note: You can serve with a dab of yogurt and dill or curry, if tolerant of dairy.

Alterations instead of zucchini:

  • 1/2 bunch of broccoli
  • 1/2 pound of spinach