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

Method

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. 

Link to the original recipe - http://foodsforlonglife.blogspot.com/2011/09/creamy-vegan-gluten-free-tomato-soup.html