Courgette and tomato Soup
INGREDIENTS:
1 pound zucchini, sliced
2 teaspoons salt
2 tablespoons vegetable oil
2 onions, chopped
2 cloves garlic, minced
4 cups chicken broth
1 large tomato, chopped
2 teaspoons lemon juice
1/2 teaspoon white sugar
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried parsley
1/4 teaspoon ground nutmeg
1/4 teaspoon Worcestershire sauce
1/4 teaspoon hot pepper sauce
salt and pepper to taste
DIRECTIONS:
In a large colander, sprinkle salt over zucchini slices. Let stand 30 minutes to drain then pat dry.
In a stockpot, heat vegetable oil over medium high heat. Sautee zucchini onion and garlic in the hot oil for about 10 minutes or until onions are translucent. Stir in the chicken broth and tomato; simmer for 20 minutes. Remove the vegetables from the broth using a slotted spoon and puree them in a blender or food processor.
Return the pureed vegetables to the stockpot and stir in the lemon juice, sugar, oregano, basil, parsley and nutmeg. Season with Worcestershire sauce, hot pepper sauce and salt and pepper to taste. Simmer for an additional 5 minutes.
Courgette and Lettuce Soup
Ingredients
2 tsp vegetable oil
1 to 2 garlic cloves crushed.
1 medium onion chopped.
1 lb 480 g courgettes trimmed and
1 sliced
1 pt 600 ml vegetable stock.
1 round lettuce washed and
1 shredded
1 few sprigs of parsley.
1 half pt 300 ml skimmed milk
1 tbsp cornflour blended with a
1 little water.
1 pinch nutmeg.
1 salt and pepper.
Directions
1. Heat the vegetable oil in a large saucepan and saute the garlic and
onion together for 3 to 4 minutes until softened. Add the courgettes
and cook stirring for 2 more minutes.
2. Add the stock to the saucepan and bring to the boil. Lower the
heat and add the lettuce and parsley. Cover and simmer for 20 minutes.
3. Blend the soup in a liquidiser or food processor until smooth.
Return to the saucepan and add the milk and blended cornflour, then
heat gently until thickened slightly. Season with the nutmeg salt and
pepper according to taste.
4. Serve one portion piping hot in a warmed soup bowl. Alternatively
the soup may be cooled and served chilled.
5. To freeze the remaining soup cool quickly and divide between three
rigid containers. Seal label and freeze for up to three months.
Defrost and re-heat gently to serve.
Preparation 10 minutes. Cooking 30 minutes.
Servings: 4 servings
I am currently cooking the first recipe, I have doubled the recipe as I have so many courgettes to use, have also thrown in a red pepper as I nedded to use it have also mixed chicken and veg stock as I ran out of chicken. Will let you know if it turns out ok.
