FertilehealthyAiming for success, not perfection…

My husband doesn’t particularly like zucchini in salad, so I always have to disguise it in ratatouille or vegetable stews. When my mom gave me a bag of freshly picked zucchini I knew that I would have to come up with something different if we didn’t want to end up eating ratatouille for a week. So I devised this soup and I must say, it’s delicious (there’s still enough for tonight).

Hanlie’s Homegrown Zucchini Soup

• 15-20 fresh zucchini, sliced
• 2 medium onions, diced
• 2 carrots, coarsely grated
• 2 large potatoes, cubed
• 1 handful of fresh basil
• water
• 2 Tbsp vegetable stock powder (MSG-free)
• salt and pepper to taste
• organic sour cream

Cover all the vegetables and basil with water, add the stock, salt and pepper and cook until soft.  Remove from the heat, add sour cream to taste and puree in a blender.  Voila!

Since we’re in the middle of a heat wave, we let our soup cool down to room temperature and it turned out very refreshing and surprisingly delicious for such an easy recipe.