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zucchini-carrot-soup recipe

Date:    Tue, 17 May 94 10:18:42 GMT
 From:    nanette.blanchard@springsboard.org (NANETTE BLANCHARD)
 from Beyond Alfalfa Sprouts and Cheese by Judy Gilliard and Joy
 Kirkpatrick, R.D.
 1 small onion, chopped
 1 clove garlic, minced
 2 cups zucchini, grated
 1 cup carrots, grated
 2 cups vegetable stock
 1 cup water
 2 Tbsp fresh dill, chopped, or 1 tsp dried
 2 Tbsp lemon juice
     Spray bottom of heavy soup pot with nonstick spray. Using
 medium heat, saute onion and garlic 1 to 2 minutes.
     Add grated zucchini and carrots. STir and saute one minute
     Add vegetable stock, water and one Tbsp of dill. Bring to a
 boil, reduce heat, cover and simmer about 10 minutes. Add lemon 
 juice. Serve with remaining dill as garnish.
     Makes 4 cups. 1 serving = 1 cup. (Per serving: 32 calories,
 less than one gram fat.
 kwvegan vegan