Light Vegetable Soup

Ingredients:
1/4 cup diced onion
1 cup thinly sliced carrots
1 cup thinly sliced zucchini
2 teaspoons chopped fresh parsley
1/4 teaspoon thyme
1/8 teaspoon pepper
2 cups water

Directions:
In a 1-1/2 quart saucepan, cook onion until translucent; add all other ingredients except water.

Cover and cook over low heat, stirring occasionally, until vegetables are tender, about 10 minutes.

Add water and bring to a boil.

Reduce heat to medium and cook until vegetables are soft, about 20 minutes.

Remove from heat and let cool slightly.

Remove 1/2 cup soup from pan and reserve; pour remaining soup into blender and process at low speed until smooth.

Combine pureed and reserved mixtures in saucepan and cook, stirring constantly until hot.

Makes 2 servings.