Fresh From the Garden

Ingredients:

• 2 tbsp extra virgin olive oil (first cold pressed)
• 2 large yellow onions, chopped
• 3 cloves garlic, minced
• 1 1/2″ ginger root, minced
• 1″ turmeric root, minced
• 8 small to medium Zucchini, with skin, chopped
• 2 large red skin potatoes, peeled and chopped
• 4 cups chicken stock (low sodium or no sodium)
• 1 cup whole milk (optional)
• 1/4 tsp thyme
• 1/4 tsp rosemary
• 1/4 tsp basil
• 1/4 tsp dill weed
• Sea salt and ground pepper to taste

In a large soup pot, saute onion, garlic, ginger and turmeric until almost browned.  Add all other ingredients and bring to a boil. Reduce heat and simmer for 30-40 minutes. Blend with hand blender until creamy. Serve with sliced almonds as garnish.

Unused portion may be frozen in serving-sized bowls.