Pureed Fresh Vegetable Soup

2 c Fresh Vegetables, chopped

(any combination) 3 tb Green Onion, minced

1/2 ts Leaf Thyme, crumbled

1 1/2 c Water

2 ts Butter or Margarine

3 tb Parmesean Cheese, grated

Salt Ground Pepper Lemon Juice

Combine vegetables, onion, thyme and water in a saucepan. Bring to a boil, reduce heat and simmer, covered, until vegetables are very tender, about 8-10 minutes. Remove from heat, stir in butter and cheese. Blend smooth in a blender or food processor and add salt, pepper and lemon juice to taste. Soup will be thick. Per Cup: Calories: 70, Protein: 4g, Carbohydrates: 7g, Fat: 4g, Saturated Fat: 2g, Cholesterol: 9mg, Sodium: 142mg, Fiber 2g.

Source: San Francisco Chronicle Typed by Katherine Smith Cyberealm BBS Watertown NY 315-786-1120