1 garlic clove

1 zucchini

2 roma tomatoes

1 teaspoon olive oil

4 cups low-sodium vegetable broth

¼ teaspoon salt

⅛ teaspoon (or to taste) black pepper

½ teaspoon dried basil

2 tablespoons egg substitute

• Smash, peel, and chop the garlic clove. Wash the zucchini, peel, and cut into thin slices. Wash and dice the tomatoes.

• Heat the olive oil in a medium-sized saucepan over medium-low to medium heat. Add the garlic and the diced tomato, stirring. Cook for a few minutes, then add the zucchini.

• Add the broth and bring to a boil. Stir in the salt, pepper, and dried basil. Cook for another 2 to 3 minutes. Turn off the heat, stir in the egg substitute, and serve.