Tomato and Zucchini Soup
2 Tbsp butter or olive oil
1 medium onion, finely chopped
1 garlic clove, crushed
12 oz zucchini, coarsley grated
2 1/2 cup vegetable stock
4 medium tomatoes, chopped
2 Tbls chopped fresh herbs, basil, oregano, rosemary
Salt and pepper to taste
In a large sauce pan melt butter. Add onion and cook until soft.
Stir in garlic and zucchini and cook, stirring occasionally, 4-5
minutes. Add stock and tomatoes, and bring to a boil. Reduce heat
and simmer 15 minutes. Stir in herbs and season with salt and
pepper. Serve warm.