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zucchini-soup recipe

Date:    02 Sep 93 10:46:42
 From:    amk@bnk1.bnkst.edu
 From the New York Times yesterday in the eating well column by Marian
 Zucchini Soup
 1 onion, finely chopped
 1 stalk of celery, finely chopped
 1 carrot, finely chopped
 2 cloves garlic
 7 medium zucchini, chopped
 salt and peper to taste
 1 quart veggie stock
 garnish:  1 shredded zucchini, 1 tomato seeded and chopped
 saute onion, celery, carrot and garlic in some veggie broth in a
 non-stick pan (perhaps adding some balsamic vinegar too) until onion
 is golden brown Then add zucchini and thyme and cook until zucchini
 begins to brown remove from heat and puree in blender or food
 processor Put veggie stock in a pot, add pureed vegetables, season to
 taste and reheat, garnish and serve
 Nutrional analysis: aprx. 50 calories (not sure exactly because
 original had oil in it which I removed), )1 g fat, 0 mgs. cholesterol,
 30 mgs. sodium before optional salt, 2 grams protein, 15 g. carbo.
 kwvegan vegan