Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a 5-quart saucepot, heat oil over medium-high heat. add onion; cook until tender and lightly browned. add water, zucchini, peppers, tomatoes, garlic, fennel seeds, salt and pepper to taste, heat to boiling. reduce heat to medium; cook, uncovered, 20 minutes or until tender. remove 4 cups of soup from saucepot. in blender, with center part of cover removed to allow steam to escape, blend the 4 cups of soup, in small batches, until pureed. return pureed soup to saucepot. reheat soup to serve hot, or refrigerate to serve cold later. garnish with basil leaves.

Target recipe: in a large saucepan combine onion, celery, potatoe, cucumber, apple and chicken stock; bring to a boil reduce heat cover and simmer for 30 minutes or until veggies have softened. in batches, puree in blender or food processor return mixture to the saucepan stir in milk (cream), curry powder, salt and pepper to taste heat until very hot; taste and adjust seasoning.