Ingredients:
- ¼ cup diced onion
- 1 cup thinly sliced carrots
- 1 cup thinly sliced zucchini
- 2 tsp chopped fresh parsley
- ¼ tsp thyme
- 1/8 tsp pepper
- 2 cups water
Instructions:
- In a 1-1/2 quart saucepan, cook onion until translucent; add all other ingredients except water. Cover and cook over low heat, stirring occasionally, until vegetables are tender, about10 mins.
- Add water bring to boil. Reduce heat to medium and cook until vegetables are soft, about 20 mins.
- Remove form heat and cool slightly. Remove ½ cup soup from pan and reserve; pour remaining soup into blender and process at low speed until smooth. Combine pureed and reserved mixtures in saucepan and cook until hot. Makes 2 servings
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