Thursday, September 22, 2011

Tomato and Zucchini Soup with Red Kidney Beans

This soup is inspired from the recipe - Creamy, Vegan, Gluten-free Tomato Soup Thickened with White Beans - from the Foods for Long Life blog.
Ingredients (Serves 2)
Diced tomatoes – 2 cups
Diced zucchini – 1 cup
Garlic – 1 big clove
Chopped Onion – ½ cup
Turmeric powder – a pinch
Fresh/dried thyme – ½ tsp
Bay Leaf – 1
Red kidney beans – ½ cup
Olive oil – 1 tbsp
Lemon juice to taste
Salt to taste
Cilantro for garnish
Heat oil in a medium pot and cook the onions till they are soft. Add garlic and sauté for a minute longer. Now add the zucchini, thyme and turmeric and cook until the zucchini is completely cooked. Stir occasionally. Once the zucchini is tender, add the tomatoes, bay leaf and the kidney beans and simmer. Reduce the heat and let it cook well. Cool the cooked vegetables, add salt and blend to make a smooth mixture. Warm to desired temperature and serve with a dash of lemon juice and pepper. Garnish with cilantro leaves and enjoy. Bon Appétit.