Creamy Zucchini Soup

INGREDIENTS
1    tablespoon olive oil
1    medium white onion, chopped (about 1 cup)
3    cloves garlic, minced
4    medium zucchini, diced ½ inch (about 2 cups)*
1    small Yukon Gold or white potato, peeled, diced ½ inch (about 1 cup)
2    cups low sodium vegetable or chicken broth
½   teaspoon each dried rosemary, dill
½   teaspoon each ground cumin, cardamom
¼   teaspoon white pepper
1    pinch cayenne pepper (optional)

METHOD

Heat the olive oil over medium heat in a large sauce pan and add the onions. Cook the onions for 4 to 5 minutes until they become transparent and add the garlic. Cook for 1 minute, stirring, and add the zucchini, potato, broth, spices and white and cayenne pepper. Bring t5o a boil, cover and cook for 10 to 12 minutes until all the vegetables are soft.

Working in batches if necessary, remove to a food processor or blender and process to a smooth puree. Transfer to soup bowls, garnish with a single zucchini slice (or 3) and serve.

*NOTE: If using small diameter zucchini (about 1 inch thick) save a few slices for garnish.If using the large, seedless zucchini, slice off a few pieces and dice small.