Zucchini and Potato Soup

This is a good recipe to use up your zucchini I found it on an other web site. It can be vegetarian if you use water or vegetable stock, the garlic really lifts it I think.

• Ready In: 35 mins
• Serves: 4-6

Ingredients

• 1  kg zucchini
• 250  g potatoes
• 2  garlic cloves
• 1  onion
• 30  ml olive oil
• 150  g  soft cheese
•  fresh herb
• 1 1⁄2 pints water or 1 1⁄2 pints  stock

Directions

1. Wash and chop all the vegetables.
2. Heat the oil in pan.
3. Add the onion and garlic and cook till soft.
4. Add the potatoes and the zucchini and soften a little.
5. Add the water or stock and cook untill vegetables soft.
6. Cool slightly then liquidise.
7. Return to pan and add chopped herbs and cheese.
8. Serve with some nice crusty bread.