Happy Carrot, Potatoe & Zucchini Soup

3 tablespoons sunflower seed oil

1 clove garlic, chopped

1 medium onion, roughly chopped

Pinch of salt

2 Carrots, roughly chopped

1 cup Potatoes, roughly chopped

1/2 Zucchini, roughly chopped

1/2 cup rice (already cooked)

3 bunches scallion, roughly chopped

3 cups vegetable stock (I make my own)



Directions: In a large frying pan over medium-high heat, put oil and add garlic & onion and saute until translucent along with pinch of salt. Add chopped carrot, potato, zucchini, and rice, and cook for 5 minutes.

In a medium-sized cooking pot, add stock and bring to boil. Add zucchini/potato mixture; reduce heat and simmer and cook until potatoes are soft throughout, about 15 minutes.

When cooked, puree with a hand blender until smooth. Now, adjust seasonings to taste, and add more salt if needed. Garnish with fresh basil. Happy Soup may be served hot or chilled. Enjoy!