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From Christian Vegetarian Association (CVA)

Zucchini Potato Cream Soup


1 small onion, chopped

2 tablespoons oil

3 or 4 medium zucchini, chopped

2 potatoes, cut in small pieces

6 cups water

1/2 cup rolled oats

1/2 teaspoon salt

2 tablespoons parsley


  • Sauté onion in oil
  • Add chopped zucchini and cubed potatoes
  • Sauté for 5 minutes
  • Add water, oatmeal and seasoning
  • Simmer for 15 minutes
  • Puree in blender, reheat, and serve


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