3 medium zucchini, thickly sliced
1 small onion, chopped
1 small potato, scrubbed and thinly sliced
1 teaspoon oil
2 cups chicken stock
1/2 teaspoon dried herb (tarragon or coriander et-cetera/your choice)
salt and pepper to taste
HEAT oil in pan, add vegetables and your choice of 1/2 teaspoon of dried herb, salt and ground pepper. Cover and cook for ten (10) minutes. Add stock, cover and simmer for twenty (20) minutes. ALLOW to cool sufficiently to puree in blender or food processor. CAN be served HOT or COLD with a small dollop of plain/natural yoghurt or a squeeze of lemon juice.
* We made the Zucchini soup last night for Dinner. It is delicious!
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