Tim and I absolutely love this Zucchini soup, it’s a new favorite here!! 🙂 I kinda stumbled on it when food was running low in the house other than the few things you see in this soup. Try it, you will LOVE it!!
Prep time: 35 min
1/2 Cauliflower- chopped small
1 can plain diced tomatoes (796 ml 28fl oz can)
1 lb stew meat
1 cup shredded carrot
4 cups diced zucchini
1 chopped onion
1 cup chicken stock (homemade preferable)
1 tsp each: sea salt, onion powder, garlic powder
1 cup grated mozza cheese
1 cup water
Start by browning your stew meat. Use 1/2 Tbsp butter on high with your meat, dont stir until brown on one side.
Put 1 cup stock, can of tomatoes, and 1 cup water in LARGE pot on high.
While meat is browning, chop zucchini and add to pot, with lid. Set timer for 30 mins. By this time your meat should be nice and brown on one side, stir, add salt and place lid on pan and turn heat to low.
Grate or finely chop carrots and add to pot, return lid.
Chop cauliflower and onion and put in pot, add spices, return lid, turn heat to medium.
set table, grate cheese, and wait for timer.
Once timer goes off, turn off heat, stir in cheese and serve.
Tip: you may need another cup of water, depending on how much boiling and evaporating it does. This is not a watery soup, it’s almost a stew! You may be tempted to add more water to make it look more ‘soupy’ resist the urge!! It is a SCRUMPTIOUS soup as is!
Tip: you may also be tempted to not cook the full 30 mins, but your zucchini needs this much time to cook properly. And about the zucchini- I leave the skins on, lots of nutrition and color there! 🙂
Tip: by cooking the vegetables in this order, they should all be perfectly done, but not too soggy. And it gives the meat time to simmer and hopefully get a little more tender. Try my way your first time, you may be pleasantly surprised how easy and quickly you can get supper on the table! 🙂
What’s YOUR favorite zucchini recipe?