Zucchini Soup

Servings: 5
Serving size: 1 cup
3 cups vegetable stock
3 cups zucchini, diced
1 cup yellow squash, diced
1 cup yellow onion
½ teaspoon cumin
¾ teaspoon sea salt
½ teaspoon black pepper
In a pot, add the vegetable stock and bring to a boil, then reduce heat to simmer. Add the vegetables and seasonings. Simmer for 15 minutes. In a blender, add half the soup and blend until smooth. Repeat this until all the soup has been pureed. Reheat and bring to a boil. Serve hot.
Per serving: 73 calories, 1 grams fat, 4 grams protein, 15 grams carbohydrates, 3 grams dietary fiber.