A Soup Day, Fun Day!
A supercalifragilistic soup that is great for any season is today’s special feature on my #MeatlessMonday party! Its main attraction is my favorite zucchini and is easy, fast and healthy!
To bring in more flavors, I added in an array of colorful veggies… and the juiciness of the tomatoes enhances the aroma of this lovely soup. Plus a little fresh thyme creates a spin in the tongue of a bit of lemony/peppery taste!
You might ask, what’s so splendid about this Summer Zucchini Soup? Number 1, you can never have too many ideas for re-creating and re-inventing this soup. Try adding some of your favorite veggies or spices and viola! Number 2, you can have this soup- hot or cold and will just taste awesome either way! Especially now that it’s summer, you can enjoy it by eating it cold. Number 3, lots and lots of health benefits! Tomato is a great source of lycopene that fights cancer. Carrot is rich in beta carotene. And let me tell you all about the zucchini…
I know you’re just as excited as I am! It’s taste test time!!!
Summer Zucchini Soup
2 zucchini, diced
1 15-oz can black beans, rinsed and drained
1 yellow onion, diced
2 stalks celery, diced
1 teaspoon fresh minced thyme
2 cloves garlic, minced
1 15-oz can of diced tomatoes
1 carrot, diced
3 cups vegetable broth
sea salt and pepper to taste
- Sauté’ with little water the onion and thyme for 3 minutes and then add the garlic and continue to sauté’ for 2 minutes.
- Add in the veggies and stir in the vegetable broth. Bring the soup to a boil and reduce the heat to medium.
- Simmer uncovered for 10-15 minutes or until veggies are tender. Stir in the beans and simmer for 2 more minutes. Season with sea salt and pepper to taste.
Question: Are you a soup fanatic? What do you think is the perfect meal-combo for this recipe? I would love to hear from you, so post your feedback in the comments section below! Send in your request recipes too!
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