Serves: 8
Ingredients:
2-3 kumara (yams or sweet potatoes)
2-3 medium white potatoes
3 medium carrots
1 lb. pumpkin (fresh of course)
1 celery root
1 big onion, cut in thin strips
1/4 cup butter
6-7 cups clear chicken-flavored soup, or water with chicken soup powder
1/2 cup cream (optional)*
salt and pepper

Method:
In a saucepan melt butter and add onion; saute’.
In the food processor shred coarsely (if you have the chips disc is great) all the peeled and washed vegetables.
Add to the onion and butter; mix and let saute’ for couple of minutes, covered.
Add the chicken soup; bring to boil, Taste, add pepper and salt if needed. Cover and cook on small fire for 45 minutes.

Ingredients:
1 extra large zucchini
1 tbsp. curry powder or to taste
1 onion, chopped
1/2 cup potato flakes or mashed potato
2 tbsp. oil
4 cups water or broth
salt and pepper to taste

Method:
Cut zucchini into 3/4″ cubes.
Put oil into large pot and saute’ onion just until softened. Add zucchini, and cook until zucchini and onion are very tender. Add broth, curry, salt and pepper, and either use a hand blender in the pot or transfer to a processor until smooth.
Add potato flakes or mashed potato until desired consistency.
Serve hot or cold, with a dollop of yogurt or sour cream if desired.

Ingredients:
1 lb. young zucchini, washed, trimmed and sliced thinly
2 tbsp. margarine
4 tbsp. minced green onions
2 cloves minced garlic
1 tsp. curry powder
1/2 tsp. salt
1/4 tsp. white pepper
1/2 cup water
8 oz. container “cream”
1 cup rice milk

Method:
Combine zucchini, margarine, 2 tbsp. green onions, garlic, curry, salt and pepper. Heat over low heat 5 minutes, stirring frequently. Add water and simmer for 10 minutes, stirring occasionally.
Puree with wand or in blender. Return to pot, add “cream” and rice milk and reheat slowly. Serve hot or cold with remainder of chopped onions.