Serving

• 4 Soup Bowl

Ingredients

• 1 Tea_Sp Olive Oil
• 1 Medium Onion sliced
• 5 Cup Vegetable Stock
• 1 Medium Potato chopped
• 5 Medium Zucchini chopped
• 5 Table_Sp Basil Leaves chopped
• 1/4 Tea_Sp Salt
• 1/4 Tea_Sp Pepper

Method:

• Heat a large saucepan over medium heat.
• Swirl in oil then add onion.
• Cook until softened.
• Add broth & potato.
•  Bring to a boil
• Reduce heat and simmer until potato is tender
• Add the zucchini and return to a boil, simmer until tender, about 5 minutes
• Do not overcook, it will dull the soup’s color
• Remove from heat and cool slightly
• Puree in batches in a food processor or with an immersion blender
• Add basil after blended
• Season with salt & pepper and serve

Nutritive Value:
Calories    Carbs    Proteins   Fats
      58              10                2              2