Zucchini rosemary soup

This is a really great recipe because it's really easy to make and there's hardly anything in here that's bad for you. This is a take on cream of zucchini soup, but there's no milk or cream in it, and you really don't miss it in this recipe; it tastes fresh and creamy enough without it.

1. In a medium, heavy saucepan, melt 1 tablespoon of butter. Once the butter has melted, add:

• 1 small onion, chopped

2. Cook the onions for about 5 minutes over medium heat, until they're translucent. Then add:

• 1 clove of garlic, sliced
• 1 teaspoon minced fresh rosemary

3. Stir and let cook for about a minute to release the flavors, then add:

• 1 potato, scrubbed and sliced
• 3 cups broth (I used veggie, but you can also use chicken if it suits your tastes better)

4. Let the broth come to a boil, then reduce the heat and let it simmer for about 10 minutes. Then add:

• 2 small zucchinis, sliced

5. Cook the soup for about 10 more minutes, then take it off the heat. Break out your food processor or blender. Working in batches, blend/puree the soup until it reaches a consistency that you like. Serve warm with a dollop of creme fraiche and some croutons.

Serves 4.