Zucchini Soup - cooking recipe

Ingredients

1 Tbsp. vegetable oil
1 1/2 c. thinly sliced onion (may use leeks)
3 c. or more of shredded zucchini
2 (13 oz.) cans of chicken broth
2 Tbsp. lemon juice (or real-lemon)
1/4 tsp. pepper
1/8 tsp. oregano
1/4 tsp. thyme & curry
1/4 tsp. basil
1 c. (or more) chopped parsley, fresh or dried

Preparation

In large saucepan, heat the oil over high heat.
Add onion, cook 5-7 minutes.
Add zucchini and cook until soft.
Stir in chicken broth, lemon juice and spices.
Bring to a boil.
Reduce heat and simmer for 20 minutes.
Process in blender until pureed. Serve either hot or cold.
May use more zucchini, or broth. Parsley gives the soup a light green color.
This soup freezes well.