3 large zucchini's (30 cm) diced
2 medium potatoes diced
1 large onion diced
4 table spoons of margarine
2 cups of chicken stock
*Add salt and pepper to taste

In a large pot melt the margarine.
Fry diced onion until translucent.
Add diced zucchini's and potatoes, cook on a low heat for 5 minutes.
Add stock and simmer until vegetables are tender.
Remove from heat and allow to cool. Pure in a food processor until smooth.
Return to heat.
Serve warm.
This soup is suitable to be frozen.

Pumpkin Soup
The flavor of this soup can be varied by using different varieties of Pumpkin. My favorite is Butternut.

40 grams of margarine
1 medium onion diced
2 large potatoes diced
1 medium pumpkin diced
3 cups of chicken stock

In a large pot melt the margarine.
Fry diced onion until translucent.
Add diced pumpkin and potatoes, cook on a low heat for 10 minutes.
Add stock and simmer until vegetables are tender.
Remove from heat and allow to cool. Pure in a food processor until smooth.
Return to heat.
Serve warm.
This soup is suitable to be frozen.
Cauliflower Soup

40 grams of margarine
1 medium onion diced
1 small cauliflower separated into florets
4 cups of chicken stock
3/4 of a cup of cream
1/4 tea spoon of salt
pinch of pepper
2 table spoons of grated cheese

In a large pot melt the margarine.
Fry diced onion until translucent.
Chop cauliflower florets into small piece, about 1 cm each.
Add cauliflower piece and stock to pot.
Cover and  simmer until tender.
Remove from heat and allow to cool. Pure in a food processor until smooth.
Return to heat. Add cream, salt and pepper.
Sprinkle with cheese and, serve warm.
This soup is suitable to be frozen.

Fresh Mushroom Soup

60 grams of either butter or margarine
375 grams of mushrooms, sliced thinly
3 cups of chicken stock
3 egg yolks
1 cup of cream
1/4 tea spoon of salt
pinch of pepper

Melt butter in a medium size pot, over a moderate heat.
Reduce heat to low and add mushrooms.
Cook for 5 minutes, stirring frequently.
Add chicken stock.
Raise heat and bring to a boil.
Remove from heat.
Beat egg yolks in a small bowl.
Softly beat 1/2 a cup of the warm stock into the egg yolks, until mixture is frothy.
Return to saucepan.
**Stir to prevent eggs from curdling.
Return to stove and simmer over a low heat.
Add cream,  salt and pepper.
Do not freeze. May be re heated simmer over low heat and stir constantly. Do not allow to boil.