COURGETTE & TOMATO SOUP
I've decided to share this lovely summer soup recipe with you all. I'm a massive fan of seasonal eating and courgettes are in season right now, along with lots of other wonderful summer produce!
I love soup and always tend to have a pot on the go, even in summer, although I do tend to keep it in the fridge to keep it fresh. One of my pet hates is waste and having to throw soup away because its gone off!
A wee tip, its actually onions that are to blame, since they absorb bacteria which makes them very good for us but once cut, they absorb bacteria from the environment. Never leave a half cut onion in your fridge. Just buy smaller onions and use the whole thing!
Onions were used during the plague to prevent spread of disease and households used to leave cut onions in every room. Apparently it worked
Remember you can also freeze any soup so that avoids the going off problem!
Anyway back to this rather lovely summer soup. I got the original recipe from an old Marks & Spencer cookbook about 20 years ago and it's one I still use.
If you grow your own courgettes, which I do, then this is a great way to use them up! However I'm buying them at the moment since mine aren't ready yet!
I've been spiralising lots of courgettes recently too, courgetti is just a genious replacement for carb heavy, white pasta and its delicious and so healthy!
Try and select darkest green, firmest courgettes and the smaller ones tend to be sweeter. I sometimes find that the bigger courgettes can be quite watery and bitter, not what you want for your lovely soup!
So among the healthy ingredients of this soup is turmeric which is beating drugs for just about everything in numerous trials! It has so many health benefits and is well worth including in your diet. Point to note that the active ingredient in turmeric, curcumin is absorbed way better in the presence of piperidine, found in black pepper and further enhanced by oil so any recipe using turmeric should include black pepper and oil for maximum benefit!
So without further rambling, here is the recipe!
COURGETTE & TOMATO SOUP
2 or 3 small to medium courgettes, finely sliced
1 large onion, finely sliced
1 tin of tomatoes or 400g of fresh tomatoes, chopped
2 tablespoons rapeseed or olive oil
1 tablespoon organic white flour
1 level teaspoon turmeric powder
750 ml good quality vegetable stock
sea salt and freshly ground black pepper, to taste
1. Heat the oil in a large pan and add the finely sliced onion and courgettes. Turn the heat to low, put the lid on and sweat the vegetables for around 5 to 10 minutes with a pinch of sea salt.
2. Add the chopped tomatoes or fresh tomatoes, turmeric and the tablespoon of flour and give it a good mix with a wooden spoon to disperse the flour evenly and get rid of any lumps.
3. Add the hot stock, give it all a good stir then
put the lid on and simmer for 15 minutes, stirring occasionally to prevent sticking.
4. Puree with a hand blender until smooth
5. Add a good grinding of black pepper and some sea salt to taste.
Some grated parmesan is also lovely!
.....your health in your hands....
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🍃 Health educator🍃