- 1 tbsp olive oil
- 3 garlic cloves, minced
- 1 large zucchini, diced small
- 1/4 tsp marjoram
- 1 tomato, diced
- sea salt and cracked pepper
- 1/4 tsp chicken bouillon
- Heat the olive oil in a saucepan.
- Saute the garlic until fragrant ad then add the zucchini. Sprinkle on the marjoram. Add the tomato and saute until tender.
- Season with salt, pepper, and chicken bouillon. Puree.