Instructions: This light soup is a great pick-me-up any time of day for those watching their fat intake or counting calories.

MAKES 6 TO 8 SERVINGS

1. In a 31/2-quart electric slow cooker, mix together the leeks, carrots, zucchini, broth, water, salt, and pepper.

2. Cover and cook on the low heat setting 51/2 to 6 hours, or until the vegetables are tender.

3. Carefully transfer 3 cups of the vegetables with a little of their cooking liquid to a blender or food processor and puree until as smooth as possible.

Return to the soup remaining in the slow cooker and mix well. Serve hot, garnished with chopped tomatoes.

4. NOTE: This soup can also be refrigerated and served cold.

Cuisine:
"African/middle Eastern"

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