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Zucchini Soup

1 md Onion
1 Clove garlic
8 md Zucchini, cut into 1 1/2 inch slices
1 Can veggie broth
2 1/2 c Water
1 ts Salt
1/4 c Parsley
1 ts Basil
1/8 ts Black pepper
1/8 ts Cayenne pepper

Saute onion and garlic in some oil. Add everything else. Bring to a boil, then reduce temperature to simmer and cook for 15 minutes. Place 2 C of soup in blender at a time. Puree. Serve with garnish or parmesan cheese.

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