Zucchini-Potato Soup


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


Slice vegetables. Simmer in broth with garlic, salt, and pepper until tender.

Puree in blender in batches.

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