Somehow, even though we didn't plant a garden this year, we have a bumper crop of zucchini, thanks to the generosity of my sister, Lil, and some church members. Today I was facing eight large zucchini on my countertop. And when I say large, I mean, slightly larger than the dog next door.
Anyway, here is a recipe for soup using zucchini. I have modified it because the original, while tasting delicious, had a texture that would have been great during the winter, but not so lovely now. However, this version is grand and supposedly freezes like a dream. So if you had a deep freezer, you could make this stuff for cold weather and you'd be golden.
Red Lentil, Zucchini and Couscous Soup
1 onion
1 stalk celery
olive oil for sauteeing
6 c. broth (I used chicken, but veggie would be great and beef is good in the winter)
1 c. red lentils
1 t. salt
1/2 t ground pepper
6 big leaves fresh basil
2 large zucchini, cut into bite-sized pieces
4 large carrots, cut in slightly smaller pieces than zucchini
2/3 c whole wheat couscous
1/2 c grated parmesan (optional)
Dice onion and celery and cook in olive oil til translucent.
Pour in broth and add lentils and seasonings. Allow to boil, then turn down heat and cover, allowing to cook at slow simmer for 15-20 minutes.
Add zucchini and carrots and couscous and continue to simmer for 10 minutes.
You may want to stir in the parmesan or add it to bowls or leave it out altogether.
This soup could also take a whole lot of other seasonings, so experiment and enjoy!
Anyway, here is a recipe for soup using zucchini. I have modified it because the original, while tasting delicious, had a texture that would have been great during the winter, but not so lovely now. However, this version is grand and supposedly freezes like a dream. So if you had a deep freezer, you could make this stuff for cold weather and you'd be golden.
Red Lentil, Zucchini and Couscous Soup
1 onion
1 stalk celery
olive oil for sauteeing
6 c. broth (I used chicken, but veggie would be great and beef is good in the winter)
1 c. red lentils
1 t. salt
1/2 t ground pepper
6 big leaves fresh basil
2 large zucchini, cut into bite-sized pieces
4 large carrots, cut in slightly smaller pieces than zucchini
2/3 c whole wheat couscous
1/2 c grated parmesan (optional)
Dice onion and celery and cook in olive oil til translucent.
Pour in broth and add lentils and seasonings. Allow to boil, then turn down heat and cover, allowing to cook at slow simmer for 15-20 minutes.
Add zucchini and carrots and couscous and continue to simmer for 10 minutes.
You may want to stir in the parmesan or add it to bowls or leave it out altogether.
This soup could also take a whole lot of other seasonings, so experiment and enjoy!
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