Monday, 17 November 2014

COOKED: Courgette and Tomato Soup

This time of year our vegetable garden is always overflowing with courgettes - to the point that we can't use them up quick enough. You know at Christmas when you're eating turkey in various different ways for at least a week afterwards...well I'm kinda having that problem with courgettes right now.

SO, that said...I realised I had never actually made a soup involving them. I found a basic recipe online and jiggled it about a little, swapping flour for lentils, adding turmeric and chilli, less stock etc. and it turned out beautifully (seriously, I'm really impressed with myself!)

So have a try, let me know what you think.

I made it to serve two but obviously double the recipe a time or two should you want more (you're not silly!)

300g courgette, sliced
300g tomatoes, chopped
1/2 an onion, diced
600ml hot stock, chicken or veggie
1 tsp turmeric 
1/2 tsp chilli powder
2 tbsp red lentils
1 garlic cloves (or 2 if they're little)
Coconut Oil
Let's get started:
1. Melt a little coconut oil in a saucepan and add the onions, courgettes and crushed garlic, cooking for around 5-7 minutes on a low heat.
2. Once softened, Add the tomatoes and red lentils, stirring thoroughly.
3. Add your stock (I used an organic vegetable), chilli powder and turmeric.
4. Leave to simmer for 30 minutes.
5. After 30 minutes, blitz it with whatever kitchen device you have - I left mine a tiny bit chunky.
6. Serve up with warm, crusty bread (YUM!) - but it's equally as tasty without!

The good news? This can be frozen for up to two months so get doubling that recipe!

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