I eat gluten free and used to be a vegetarian...then I got pregnant and baby had a new idea of what foods were acceptable for me to eat. Pregnancy demanded lots of meat and dairy, now baby has a dairy allergy. Its a whirlwind of dietary changes in our kitchen. Stay tuned for a variety of dishes...sometimes meat, sometimes vegetarian, but always gluten free.
Tuesday, July 29, 2008
*I used the following as a guideline, feel free to tweek quantities. **Serves 1-2
2-1/2 cups zucchini chunks
1 tablespoon butter or olive oil
1/2 large potatoes, peeled and chopped
1/4 onion, chopped
1/2 cup vegetable broth
3/4 teaspoon chopped dried rosemary
3/4 teaspoon dried savory
3/4 teaspoon fresh basil
3/4 teaspoon chopped fresh parsley
1/4 cup milk
Heat butter in pan and saute zucchini, potato, and onion about 10 mins. Add broth and dried herbs. Heat 10 more mins until potatoes are soft. Blend soup in a food processor to create a puree. Pour back in pan and add milk and fresh basil. Heat through.