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.
Ingredients
- 2 medium zucchinis
- 2 large carrots
- 1 cup tomato puré
- 1 quart water
- 2 tbsp. cooking oil
- 1 teaspoon salt
- ½ tsp. black pepper
4 bowls
Directions
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.
22 minutes
Recipe Added By
Adapted from
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