Zucchini Potato Soup

The label may not sound terrific, but it's a pretty good soup!  In fact, everyone in the family liked it except for my middle angel, who is our picky eater.  With a garden full of zucchini, we have to come up with a few new recipes.

I found the original recipe here, but I tweaked it a little due to what I had on hand and other reviews.  Prep time was only about 15 minutes with an additional 15 minutes cook time.

Zucchini Potato Soup

5 1/2 cups vegetable broth
4 small zucchinis, thinly sliced
2 yellow potatoes, halved and thinly sliced
2 red potatoes, halved and thinly sliced
5 carrots, thinly sliced
1 Tbsp. olive oil
1 onion, diced
3 cloves garlic, minced
1 Tbsp. dill
Salt and pepper, to taste

Heat olive oil in saucepan.  Add onion and garlic and cook until tender, about 5 minutes.  Bring broth to a boil.  Add remaining vegetables and cover.  Simmer 15 minutes or until vegetables are tender.  Stir in dill; season with salt and pepper.  Serve immediately.  (Serves 8-10)

Happy cooking!
~ Katrina

P.S.  Doing any summer reading?  The boys really liked Robert McCloskey's Homer Price.  Fun reading for boys age 5 and up, I'd say.