Servings: 4

Preparation Time: 15 min.

Cooking Time: 15 min.

Ingredients:

3 Tbs. unsalted butter

1/2 cup red onion, chopped

1 small leek, chopped

1 bay leaf

1 cup carrot\grated, diced

1 cup red or yellow potatoes, diced

4 cup vegetable stock

1 cup zucchini, diced

2-1/2 cups fresh corn kernels

1 cup roma tomatoes\raw, seeded and chopped

3 Tbs. fresh thyme leaves

1/4 cup mixed fresh herbs, chervil, parsley, dill, basil, chives, chopped

1 cup milk or soy milk

Cooking Directions:

Melt butter in a heavy stockpot over low heat. Sauté onion, leek, bay leaf and carrot 4-5 minutes, or until soft. Add potatoes and stock and bring to a boil. Reduce heat to low and simmer about 5 minutes. Add zucchini, corn and tomato. Cook 3 minutes more. Remove from heat and remove bay leaf. Add herbs, sea salt and pepper to taste and milk. Let steep about 2 minutes before serving.

Per Serving: calories 302, fat 14.0g, calories from fat 42%, protein 9.5g, cholesterol 31.6mg, dietary fiber 8.5g