Wednesday, February 24, 2010

Zucchini Soup

This recipe has been adapted from "Zucchini Soup" recipe in The Paleo Diet by Loren Corden, PhD ©2002 Wiley, John & Sons, Incorporated.

2 Tbsp olive oil
1 red onion, chopped
5 cloves garlic, minced
2 quarts water
2 Tbsp dried basil
2 Tbsp dried parsley
2 Tbsp dried thyme
1 Tbsp black pepper
2 cups carrots, chopped
2 cups celery, chopped
2 cups zucchini, chopped
2 cups fresh tomatoes, chopped
1/2 cup fresh parsley, chopped

  1. Chop all ingredients, setting aside ingredients into the following groupings (will add ingredients in different time intervals)
    • onion & garlic
    • basil, parsley, thyme & pepper
    • carrots & celery
    • zucchini
    • tomatoes and fresh parsley
  2. Heat olive oil and saute onion and garlic
  3. Bring water to a boil and add sauteed onion, garlic, basil, parsley, thyme, and pepper.
  4. Lower heat and simmer for 1 hour.
  5. Add carrots and celery, continue to simmer for another 1/2 hour.
  6. Add Zucchini, continue to simmer for another 20 minutes
  7. Add tomatoes, and fresh parsley simmer for 10 minutes
  8. Remove from heat and serve immediately
This recipe omits the 2 cups of cooked chopped beef, chicken or pork the original recipe lists. If using this as a main dish, you can add the cooked meat to the soup at the same time as the sauteed garlic, onion, parsley, thyme, and pepper.


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