Ingredient:

1 small onion, quartered and thinly sliced
1 ttbsp olive oil
4 cups reduced-sodium chicken or vegetable broth
1 cup sliced zucchini
½  cup diced peeled red potato
½  cup chopped peeled tomato
¼  tsp pepper
1/5  teaspoon ground turmeric
¼  cup chopped celery leaves
2 tbsp tomato paste
Salt To Taste

Method:
In a large saucepan, saute onion in oil until tender. Add the next eight ingredients. Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until vegetables are tender.
Stir in celery leaves and tomato paste. Cover and let stand for 5 minutes before serving. Yield: 4 servings.