You can add a sliced onion to go in ahead of the zucchini, but at this time of year I’m looking to use up my garden produce and want to enjoy just what I’ve grown, and I don’t grow onions.
I usually serve the soup smooth, using a stick blender to liquidize itjust before serving, that makes it far more child-friendly as there’s no lumps to worry about. I’ll sometimes add a squirt of tomato concentrate to make it seem more like store bought tomato soup and just a little less healthy looking.
If you have adults in the house then it’s nice to serve is as a chunkier soup, just cur the veggies into the sort of sizes you like eating.
The recipe is vegan, although for lacto-veggies I add a little garnish of cheddar. I like to serve it with cheesy spinach beer bread to balance out all the healthiness.
- Prep time:
- Cook time:
- Ready in:
- Feeds: 3
- 1 tbsp olive oil
- 4 cloves garlic
- 1 red chili
- 2 fresh zucchini/courgettes
- 2 cups fresh tomatoes
- 3 cups vegetable stock
- 1 tsp cumin
- 2 tsp smoked paprika
- Heat the oil in a large pan
- Crush the garlic
- De-seed and slice the chili
- Chop the zucchini and tomatoes into 1/2″ chunks
- Add the chili and garlic to the pan and cook for 2 minutes, until it starts to smell good
- Add the spices. stir
- Add the zucchini and cook for 5 minutes til it starts to soften
- Add the tomatoes for 5 more minutes as they get demoralized
- Add the stock and simmer for 5 minutes
- Either serve as chunky soup, or zap with a stick blender or liquidizer to make child-friendly smooth soup
- Serve with fresh bread and add a topping of grated cheddar if you’re feeling indulgent