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Zucchini soup is a great way to introduce the delicate zucchini flavor into your diet. Zucchini, which is actually a fruit, is a healthy source of potassium, vitamin B9 and vitamin A.

Total time: 35 minutes

Ingredients

• 3 tablespoons butter
• 2 medium onions (coarsely chopped)
• 2 leeks (white part only)
• 1 pound zucchini (about three small zucchini’s)
• 3 large carrots (coarsely chopped)
• 2 sticks thyme
• 2 leaves sage
• 4 2.5 oz vegetable bullion cubes
• salt and pepper to taste

Directions

1. Coarsely chop the onions and leeks. Rinse the zucchini(s) thoroughly as we’ll be leaving the skin on! Cut the zucchini into 1-inch chunks – if you have a large zucchini you would do best to scoop out the soft inside with a spoon.
2. Melt the butter in a large pot over medium heat and add the chopped onion and leek – stir occasionally. Saute for about 5 minutes until the onion starts to become transparent.
3. Add the diced zucchini, carrots and herbs and fill your pot with hot water – I usually leave about an inch from the top to prevent the soup from spilling over. Add vegetable bouillon and return to high heat brining the soup to a boil.
4. Boil the soup for about 20 minutes or until the zucchini cubes have become soft.
5. Remove the soup from the stove and blend thoroughly using a hand-blender. Return to stove and bring to a boil for another minute or two, add pepper and serve hot.

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