Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: peel and cut potatoes into 1/2 inch cubes. cut celery into 1/2 inch pieces. core, blanch, peel and cut tomatoes into 1/2 inch chunks. cut marrow into 1/4 inch slices. in a large saucepan, heat oil and brown garlic. discard garlic. add potatoes, stir to coat and cook for about 5 minutes. add onion, celery, parsley, and oregano, and cook until onions are softened. add stock, tomatoes, marrow, and salt and bring to a boil. reduce heat and simmer until zucchini is tender. pour soup into individual bowls and sprinkle freshly ground pepper and 1 teaspoon parmesan cheese over each serving. serve hot. makes 6 servings.

Target recipe: heat butter and oil in a 3 quart saucepan. add onion and saute on low until translucent. add zucchini and saute another 2 minutes. add the stock and 2 tablespoons oregano, bring to a simmer. cover and simmer 30 minutes until tender. pour into a blender and puree. return to the pan and add salt and pepper. add cream if serving it hot. if serving it cold, cool soup to room temperature and whisk in the yogurt. garnish with remaining oregano.