- 2 small to medium size zucchinis cut into cubes
- 1 onion chopped
- 1 garlic clove
- 1 medium potato cubed
- 1 cup milk
- 1 veggie cube*
- approx 10-12 mint leaves
- 2 tbsp salted butter butter
In a sauce pot melt butter, sauté onions till tender , add garlic, potato and zucchini, stir around in pot with wooden spoon.
Add enough water to cover veggies about 2-3 cups, add milk, bring to boil.
Cook on medium heat till potatoes are tender. Add chicken cube and mint.
With a hand held blender or blender, puree the soup, serve hot.
*I use a vegetarian cube that is msg free, or sometimes I use herb salt such as organic Herbamare.