Zucchini and Garlic Soup
June, 2007

Serves 6 / Serve this light soup hot or cold with croutons or fresh bread. It's a great way to use up abundant summer zucchini.

2 tablespoons olive oil
2 cups sliced leek (3 small-medium leeks, white and light green parts only)
3 1/2 cups chopped zucchini (1 pound)
1/2 cup sliced garlic (about 1 full head)
5 cups water
1 low-sodium vegetable bouillon cube
1 teaspoon sea salt, plus more to taste
Freshly ground black pepper
Chopped fresh cilantro (optional)

1. Warm a medium pot over medium-low heat. Add oil and leek; toss. Add zucchini and garlic; stir. Cover for about 15 minutes, stirring from time to time.
2. Add water, bouillon, and salt. Cover and simmer for 30 minutes or until vegetables are soft. Working in batches, transfer contents to a blender and puree. Return to pot and heat through, seasoning to taste with salt and pepper. Serve, garnished with cilantro if desired.

PER SERVING: 88 cal, 46% fat cal, 5g fat, 1g sat fat, 0mg chol, 2g protein, 11g carb, 2g fiber, 438mg sodium

Recipe provided by Joanne Saltzman, author of Intuitive Cooking (Book Publishing Company, 2006) and founder of the School of Natural Cookery in Boulder, Colorado (www.naturalcookery.com).