1/4 c. diced onion
1 tsp. minced fresh garlic
1 c. thinly sliced zucchini
1/2 c. thinly sliced carrot
1/2 c. chopped seeded tomato
1 tsp. chopped fresh parsley
1/4 tsp. salt
1/4 tsp. basil leaves
1/8 tsp. pepper
2 c. water

In a 1 1/2 quart nonstick saucepan, combine onion and garlic; cook, stirring occasionally, until onion is translucent. Add remaining ingredients except water and stir to combine. Cover and cook over low heat, stirring occasionally for 10 minutes. Add water and bring to a boil. Cover and cook over medium heat until vegetables are soft, about 20 minutes. Using a slotted spoon, remove about 1/2 cup vegetables from saucepan and set aside.

In 2 batches, puree remaining soup in blender container. Return pureed mixture to saucepan. Add reserved vegetables and heat. Makes 2 servings.

NB: I always triple the recipe, but go easy on the pepper or it gets very spicy. Also, add any other vegetables you have lying about (I've used string beans, turnips and squash). Freezes well.