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Zucchini and Tomato Soup

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Ingredients

Adjust Servings:
2 tablespoons of vegetable oil
1 red onion , chopped
1 , chopped
¼ zucchini , diced
¼ cup sweet corn
2 garlic cloves
1 teaspoon dried oregano
3 ounces of white bean , canned
1 cup tomato sauce
salt
pepper
3 cups of chicken stock
spring onion
parmesan

Nutritional Information

409 kcal
Calories
50 g
Carbs
14 g
Protein
19 g
Fat

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Don’t have any experience in making soups? No worries, because in this one for example, all you need to do is add the ingredients in a saucepan, pour a bit of stock and let it simmer until the ingredients combine their flavors. Another reason for you to try this soup is that it has all the right veggies you can think of: carrot, zucchini, corn and beans.

Ingredients

Steps

1
Done

Heat the vegetable oil in a saucepan over medium heat.

2
Done

Add the red onion, carrot, zucchini, and sweet corn. Add the garlic cloves and season with dried oregano.

3
Done

Add the canned white beans, tomato sauce, and season with salt and pepper.

4
Done

Pour the chicken stock.

5
Done

Bring everything to a boil. Reduce the heat and simmer it for 10-15 minutes.

6
Done

You can serve the soup with spring onion and shredded parmesan on top.

Vlad Popa

I guess I’ve always had a passion for cooking ever since I was a kid when I was mom’s little helper in the kitchen. Even though I wasn’t actually cooking, I was a picky eater, and I focused on bringing more flavor to her dishes, by adding extra herbs and spices I felt might enrich it. Time has passed, and I haven’t changed that much: I am now my girlfriend’s helper. I’m probably too lazy to cook myself as often as I’d wish, but I always come up with the nicest twists for recipes. I add or remove ingredients, and I feel like a “Master of Ideas.” I dubbed myself that, I admit it. Other than flavors, I’m quite into movies, TV series, sports competitions, hiking in nature, traveling, and learning about other things.

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