Thoughts prior to cooking:
This is another recipe that I discovered, not from a book, but online. As it was mysterious as to whether or not it would taste good I decided to post it. Now this isn’t the exact recipe, as I changed it quite a bit. The main reason why I wanted to try it was that I needed a vegetarian recipe and this seemed like it would be an instant hit.
The original recipe didn’t call for a lot of spices, so I decided to remedy that as I like my food flavored, not bland. I also added cheese to it, as I love cheese. So here it is.
- 4 Tablespoons of Olive Oil
- 1 Large Onion, Chopped
- 8 Medium Zucchini, cut into 1/2 inch rounds
- 4 Medium Carrots, cut into 1/2 inch rounds
- 1 Can of peeled chopped tomatoes
- 1 Can of peeled chopped tomatoes with chiles
- 1 teaspoon of salt
- 2 28-oz cans of vegetable broth
- 2 Bay leaves
- 2 Teaspoons of dried Oregano
- 2 Tablespoons of chopped Parsley
- 2 Large Avocados, cut into cubes
- Lemon juice
- Shredded Cheddar Cheese
In a pot, heat the oil over medium heat.
Add the onion and cook, until translucent. Then add the zucchini, carrots, and the can of tomatoes and one half of the tomatoes & chile can (If you like your soup spicy add the whole tomato & chile can). Add salt to taste.
Add the vegetable broth, bay leaves, oregano, and parsley. If there isn’t enough juice to suit, add more water.
Bring to a boil and reduce heat, continuing to cook until all vegetables are tender.
Cut up the avocado and place it in a dish, Squeeze a little lemon juice on it and mix it up.
To serve, first remove the bay leaves. Ladle soup in a bowl and place avocado and cheese on top.
Thoughts after cooking:
This was extremely delicious as the chiles really gave the soup an extra kick. The avocados and cheese were just perfect additions to the soup as well. I absolutely loved this and would totally make it again.
For more recipes, go to Pasta e Fagioli
For more soups, go to Gazpacho