Tasty and Easy Recipes

Ingredients:
1 small onion, chopped
1 clove garlic, minced
2 cups zucchini, grated
1 cup carrots, grated
2 cups vegetable stock
1 cup water
2 tablespoons fresh dill, chopped, or 1 tsp. dried
2 tablespoons lemon juice

Method:
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.

Ingredients:
6 cups water
5 cups zucchini, chunked
1 onion, chunked
3 cloves garlic
1-1/2 tablespoons soy sauce
1/2 cup oats
1 tablespoon dill weed, dried
1/4 teaspoon white pepper

Method:
Bring water, zucchini, onion, garlic, soy sauce and oats to a boil. Reduce heat. Add dill weed and pepper, cover and simmer 8-10 minutes.
Blend vegetables and broth in three batches in a blender until smooth and creamy. (This is a beautiful soup!) Serve immediately.
Option: Serve with garlic bread for dipping or with croutons. Garnish with fresh dill if desired.

Ingredients:
1 extra large zucchini
1 tbsp. curry powder or to taste
1 onion, chopped
1/2 cup potato flakes or mashed potato
2 tbsp. oil
4 cups water or broth
salt and pepper to taste

Method:
Cut zucchini into 3/4″ cubes.
Put oil into large pot and saute’ onion just until softened. Add zucchini, and cook until zucchini and onion are very tender. Add broth, curry, salt and pepper, and either use a hand blender in the pot or transfer to a processor until smooth.
Add potato flakes or mashed potato until desired consistency.
Serve hot or cold, with a dollop of yogurt or sour cream if desired.