1 Onion – medium size, diced
4 branches Parsley – snipped
1 Potato – medium size, cubed
2 Zucchini – medium size, sliced
3 cups Water
2 Garlic Cloves – chopped
Salt and Pepper
2 Tomatoes – medium size,diced
2 1/2 cups Mixed Vegetables
1. In deep pan heat water and all ingredients except salt, pepper and parsley. Bring to boil. Reduce heat, cover and simmer until vegetables are tender. Leave to cool for 5 minutes.
2. Pour components of pan into blender. Cover and blend at high speed for 30 seconds until smooth. Strain and put back in the pan.
3. Bring pan back to heat and add salt and pepper stirring occasionally until boiling. If soup texture is too thick, add more water.
4. Serve and garnish with parsley leaves.
Note: Serve soup with croutons made from Rich Bake toast.