Source: Enlitened Kosher Cooking by Nechama Cohen

A variety of vegetables makes up this "Blended Soup" that is low in carbohydrates and fats.

Servings

3 cup fresh cauliflower (or blend of cauliflower and broccoli)
1 cup fresh cubed pumpkin
4 large zucchini , peeled
1 medium onions , peeled
2 medium garlic cloves , peeled and finely minced
1 small carrots, fresh, 5 1/2" long , peeled
1 low sodium bouillon cube (pareve, non-dairy/non-meat chicken soup powder)
1 pinch salt and pepper (to taste)
4 cup cold water (to cover, plus 2 cups)

1 Place vegetables into a medium-sized soup pot. Cover with water, and bring to a boil.
2 Reduce heat, and allow to simmer for at least 30 minutes, or until vegetables are soft. Add seasoning and stir until dissolved.
3 Blend right in the pot with an immersion blender, or let cool and blend in an electric blender.