Zucchini Soup

Directions:

• Slice 3 zucchinis and set a few slices aside for decorating.
• Heat 2 Tbsp of olive oil in a soup pot, add sliced onion and garlic and cook on low heat for 3-4 minutes until onion is soft.

• Add sliced zucchini and cubed potatoes, and continue cooking on low for 5-6 minutes.

• Add chicken broth and water, mix the soup, turn up the heat to medium high and bring it to a boil.
• Season with salt and pepper, cover the lid and cook on low for 15-20 minutes until all vegetables are tender.

• Puree the soup in a blender and return it back into the pot.  Add half and half, if desired and heat the soup through.  This step is optional.
• Fry the zucchini slices that you have set aside in a small amount of olive oil and place them on a paper towel to get rid of any oil.

• Decorate each plate with fried zucchini slices and chopped dill or parsley.
• Serve with toasted bread slices.  Enjoy!