Monday, 16 September 2013

Real Fast Food: Tomato Zucchini Soup

The evenings are cooling down and the zucchini is bursting out of your garden (or farmer's market). This is a really tasty meal that takes minutes to prepare and only a few more to cook. You can get dinner started and then perhaps have a small glass of wine while you wait for it to warm through. How civilized is that?! 

Add or replace ingredients as you like but don't skimp on the veggies or the herbs & spices as they all have their own nutritional role to play. Always choose organic and local ingredients if you can. Leftovers are great for the rest of the week. 

Tomato Zucchini Soup
1 tbsp extra virgin olive oil
1 large onion chopped
3 garlic cloves chopped
1 large zucchini cubed (plus mushrooms or other veggies you want to add)
2 cups chicken or vegetable stock
1 large can of plum tomatoes & their juice (diced)
1/2 cup of quinoa or rice pasta (can replace with 1 potato cubed if you prefer)
1 can red kidney beans drained and rinsed
1 large handful of fresh basil leaves (&/or fresh thyme & oregano)
Salt, pepper, & hot chilli peppers to your own taste

Put oil in a large pot & heat briefly on medium. Add onion & garlic stir until golden (@ 2 min). Add zucchini, stock, tomatoes, pasta, basil, salt, pepper, chilli. Bring to a boil then reduce to simmer until the pasta is cooked. Soup thickens so check & add more stock or water if desired. Add beans and allow to warm (@ 5 minutes). 

Thanks for reading Getting Healthy with NP Sam. Comments welcome - please click the pencil icon below. 

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