Recipe courtesy of Heidi Dunkelberg of Coffee Cup Cafe

Ingredients

3 Tablespoons of extra virgin olive oil
5 medium zucchini, chopped
1 small to medium onion, chopped (approx same size as zucchini)
2 carrots, peeled and grated
1 teaspoon of salt
2 cups of water
1 cup half & half
Salt and pepper to taste

Steps of Preparation

Add olive oil to a medium sized pot. Add chopped zucchini, onion, grated carrot and salt. Mix well. Cook vegetables on medium for 15 minutes, stirring occassionally. Add 2 cups of water. Stir well. Cook for an additional 5-8 minutes. Remove from heat and allow to cool slightly. Take approx half the vegetable mixture out and place in a blender. Blend for 30 seconds. Pour blended mixture back into the pot with remaining vegetables. Add half and half, stir well. Re-heat the soup on medium-low for 3-5 minutes so you don’t scorch it. Salt and pepper to taste.

Chef’s Note: A potato masher can be used in the place of the blender.

Photo: Igor Osinchuk