Zucchini Zoup

1) Heat skillet with a little less than 2 Tbs of olive oil and add chopped potatoes and onions. Cover and stir occasionally. Cook on medium heat until soft.

2) In a stock pot, add remaining olive oil and 6 cups of shredded zucchini. Cook on medium for ~5 minutes.

3) Add 1 quart broth, potatoes, and onions to zucchini mix. Cook for another 5 minutes. Add thyme, basil, rosemary, pepper, and salt to taste.

4) Working carefully in batches, puree the soup in a food processor or blender. Return to stockpot and, on medium heat, add 1 cup rice milk, milk, or cream.

Serve hot or chilled! Excellent with crunchy garlic bread.