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Zucchini (Squash) Soup: Printer Friendly Version (Word)
Cook all until tender in light chicken bullion, just enough to barely cover chopped veggies. Let mixture cool enough so that you can blend them all in a blender.
You may have to discard some of the vegetable water (drink that for breakfast—it’s high in minerals)
Blend until smooth and serve cold or hot.
Makes about 1 1/2 Gallons. I freeze leftovers in gallon Zip-Lock bags. When you thaw it, you might have to drain off a little of the clear water before heating to give it the correct texture.
I love this recipe because it is so high in minerals. It tastes great and gets great reviews. All the veggies are ripe all at the same time and it doesn't take that long to make. ____________________________________________________ For more recipes like these, sign up for the free monthly Natural Health Techniques Newsletter at www.NaturalHealthTechniques.com
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