Light Vegetable Soup-Sharmaine

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