This carrot and zucchini soup has it all. First, it’s delicious, always the most important consideration. Second, it’s healthy. And third, it’s incredibly easy to prepare.
- 2 medium zucchinis
- 2 large carrots
- 1 cup tomato puré
- 1 quart water
- 2 tbsp. cooking oil
- 1 teaspoon salt
- ½ tsp. black pepper
Peel the carrots.
Shred the carrots and the zucchini.
Heat your pot over medium heat.
Add the 2 tablespoons of cooking oil.
Add the shredded vegetables to your pot.
Sauté the vegetables for 2 minutes.
Add the tomato puré and black pepper. Stir to mix with the vegetables.
Add 1 quart of water, bring to a boil and then reduce to a simmer.
Simmer the soup for 10 minutes until the carrots and zucchini are just cooked through and the broth has slightly reduced.
Serve with bread or corn tortillas.