Date:    02 Sep 93 10:46:42
From:    amk@bnk1.bnkst.edu

From the New York Times yesterday in the eating well column by Marian
Burros:

Zucchini Soup

1 onion, finely chopped
1 stalk of celery, finely chopped
1 carrot, finely chopped
2 cloves garlic
7 medium zucchini, chopped
salt and peper to taste
1 quart veggie stock

garnish:  1 shredded zucchini, 1 tomato seeded and chopped

saute onion, celery, carrot and garlic in some veggie broth in a
non-stick pan (perhaps adding some balsamic vinegar too) until onion
is golden brown Then add zucchini and thyme and cook until zucchini
begins to brown remove from heat and puree in blender or food
processor Put veggie stock in a pot, add pureed vegetables, season to
taste and reheat, garnish and serve

Nutrional analysis: aprx. 50 calories (not sure exactly because
original had oil in it which I removed), >1 g fat, 0 mgs. cholesterol,
30 mgs. sodium before optional salt, 2 grams protein, 15 g. carbo.