Fall is my favourite season. Crisp air, leaves changing colours, cozy flannel, and most of all soup. I love soup. This tomato zucchini soup adapted from Joy the Baker (www.joythebaker.com) is perfect if you have a surplus of zucchini to use.
- dash of olive oil
- about 1 cup diced carrots
- about 1 cup diced celery
- about 4 cups diced zucchini with the skin on
- 1 large yellow onion, diced
- 5 cloves garlic, minced
- 3 tablespoons fresh thyme leaves, rubbed off the stems
- 2 bay leaves
- salt and red pepper flakes
- about 4 cups (2 28-ounce cans) crushed tomatoes
- 2 cups chicken (or vegetable) broth
- 2 cups water
- 2 cups milk of your choice (coconut, almond, etc.) *optional
- In a large stock pot heat olive oil over medium heat. Add carrots, celery, zucchini, and onion to the pot and saute. Stir the vegetables occasionally until onions are translucent, and zucchini is nearly cooked through (about 10 to 12 minutes). Add garlic and stir. Cook for 1 minute more.
- Add thyme, bay leaves, and red pepper flakes to the pot. Stir to incorporate.
- Add tomatoes, chicken stock, and water. Stir. Bring soup to a simmer and leave, uncovered, to cook for about 30 minutes. Taste soup to ensure the carrots are cooked through and soft. Add a bit of salt to taste.
- Remove soup from heat. Remove the bay leaves. Blend soup with an immersion blender until smooth. (You can also blend in batches in a regular blender, never filling the blender more than half full. Once blended, stir in milk (optional). Taste and season as necessary.
Karyn is a Registered Psychologist, who primarily practices from a Cognitive Behavioural perspective. She received training from Dr. David Burns, and loves collaborating with her clients to find the thoughts and actions creating obstacles in their lives, and leading them through steps to test if these thoughts and actions are true and helpful.