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.
DILLED ZUCCHINI CARROT SOUP
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
more.
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