Zucchini-potaot-garlic soup
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Water or stock |
| 4 | Potaotes; cliced and/orpeeled | |
| 1 | Carrot | |
| 10 | larges | Cloves garlic; minced |
| 1 | teaspoon | Basil; dried |
| 2 | mediums | Zucchini |
| ¼ | cup | Minced fresh parsley |
| 2 | tablespoons | Minced fresh dill weed; if available |
| Pepper | ||
Directions
dump water, potatoes, carrots, onion, garlic and basil into soup pot and cook til potates are just about done. dump in the zukes and heat through.
Puress ½ or all of it or not, as desired.
Variation: cook extra zucchinis and potatoes to puree and add to soup to make it creamy without using cream, milk or yoghurt Posted to fatfree digest V97 #179 by Gloriamarie Amalfitano <gma@...> on Aug 14, 1997