Light Vegetable Soup
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1/4 cup diced onion
1 cup thinly sliced carrots
1 cup thinly sliced zucchini
2 tsp chopped fresh parsley
1/4 tsp thyme
1/8 tsp pepper
2 cups water

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 for
lunch.

From: Carol Kauffman in The Great Tomato Patch Cookbook