When I think of cooking for my family or just for myself when I am alone, ‘Soup’ is not considered as a meal. Anything I can drink instead of chew cannot be just can’t be a meal in my head and I refuse to think otherwise. I know it is silly but Soup was not something we made often when I was growing up. We only had soup when our parents took us out for dinner and Soup would be just Soup that we had before the main meal. My dad would order 2 bowls of soup and then the 4 of us would share it to wet our appetite before a more satisfying meal followed.
As I have grown older and become a little health conscious and a little lazy I have trained myself to have soup and I mean a huge bowl of soup to satisfy my hunger and I am getting quiet used to it. Especially when I am alone and not in the mood to cook at all, I will resort to making soup with whatever vegetables I have in the fridge.
Also as I learn to cook I have started to do a lot of basics on my own, like making my own Stock and freezing it so I can use it to make soup whenever I want to.The stock I make is a very healthy and without any preservatives, I also use “Coconut Oil” to cook the vegetables. The recipe for the stock is from ‘Pete Evan’s’ new cook book called “Healthy Every Day” and is very easy to make.
And I used the stock in this very delicious and creamy Zucchini soup. I have been cooking a lot with Zucchini lately and everytime I marvel at the ability of this vegetable.
It is something I have in my fridge all the time and I often just chop it and freeze it in bags to use as desired. Hope you enjoy making this soup as much I did.
Here is the recipe:
For the Vegetable stock (Cooking time 2 hours)
1 tbsp Coconut Oil
1 onion roughly chopped
2 large carrots roughly chopped
2 parsnips roughly chopped
1 celery stalk roughly chopped
½ large bunch of silverbeet/swiss chard (about 600 g)
Several thyme sprigs
Several flat leaf Parsley stalks
1 dried Bay leaf
In a stockpot or a large saucepan, melt the coconut oil. Add the Onion and cook till caramelised. Add the Carrots, parsnip and celery and cook till Tender.
Wash and clean the silverbeet and chop roughly adding it to the pot. Add 4 litres of water to the pot, thyme, parsley and bay lead. Bring to a boil, reduce the heat to low, cover and simmer for about 1 hour or until the stock is highly flavoured.
Remove the stock from the heat and strain through a fine sieve, pressing on the vegetables to extract all their juices. Pour into storage containers for the fridge or the freezer. The stock will stay in the freezer for upto 3 months.
For the soup (Makes 2 big bowls, cooking time 20 minutes)
2 medium zucchinis chopped roughly
1 small onion finely chopped
2 cloves of Garlic
1 tbsp Coconut Oil or Olive Oil or Butter
3 cups of Stock (I used homemade vegetable stock)
Salt & Pepper to taste
Grated Parmesan cheese to garnish the soup (optional)
Heat oil in a pan and add the Garlic, Zucchini and Onion and cook for 10 minutes on a medium flame.
Add the vegetable stock, Salt & Pepper cover and cover and cook till the vegetables are cooked.
Cool and blitz in a blender, pour it back in the pan and bring it to a boil.
Serve with grated Parmesan cheese on top.