3 medium zucchini, coarsely chopped
4 large carrots, coarsely chopped
2 medium onions, coarsely chopped
6 unpeeled potatoes, coarsely chopped
Several tablespoons olive oil for sautéing
2 cups parsley, chopped
1 teaspoon salt
1 clove of garlic, chopped
2 medium zucchini, diced
11/2 cups fresh basil, coarsely chopped
11/2 cups fresh tarragon, coarsely chopped
2 pinches cayenne pepper
3 tablespoons olive oil
1/2 cup non-dairy creamer
Fresh ground pepper
Preparation for vegetable broth:
Sauté 3 zucchini, carrots, onions and potatoes in several tablespoons of olive oil. As vegetables lightly brown, stir in parsley, salt, and enough water to cover vegetables. Simmer, covered, for 30 minutes. Remove from heat, drain and discard vegetables. Set broth aside to be added to soup.
Preparation for soup:
In large soup pot, sauté l chopped clove of garlic in 3 tablespoons olive oil until golden. Add 2 diced zucchini and stir to coat with oil. Add 1 to 11/2 cups chopped basil, and 1 to 11/2 cups chopped tarragon. Add 2 pinches of cayenne pepper, and salt and pepper to taste. Stir briefly, then add the vegetable broth into the soup.
After broth and soup are merged:
Simmer, partially covered, for 20 minutes until zucchini is barely soft. Puree the full mixture with an immersion blender and then stir in 1/2 cup of non-dairy creamer. Serve hot.