Dietary guidance: v v
2 Tablespoons soy margarine
1 medium white onion, chopped into 1/4-inch dice
2 large garlic cloves, finely chopped
1 teaspoon dried marjoram leaves
2 medium tomatoes, peeled and seeded, finely chopped
3/4 pound yellow or summer squash, coarsely chopped
4 to 6 small zucchini halved lengthwise (1/2 pound)
1 small jalapeno chili, stemmed and very thinly shredded
1/2 teaspoon salt
8 Cups veggie stock
1/4 Cup chopped fresh cilantro
Melt the soy margarine in a large heavy pot over medium heat. Add the onion, garlic, and marjoram and saute gently until barely wilted, about 1 minute. Stir in the tomatoes and cook gently until they begin to soften, about 1 minute. Stir in the squash and saute until wilted, about 2 minutes.
Add the zucchini, jalapeno, salt and veggie stock and bring to a boil. Simmer until the vegetables are barely soft, about 10 minutes. Stir in the cilantro and serve immediately.