Using a few odds and ends from the garden, I came up with a really simple and delicious soup this afternoon. The ultimate comfort food when you're chilled and hungry.1 tablespoon olive oil
2 medium zucchini, diced
3 medium carrots, peeled, diced
2 garlic cloves, crushed
1 teaspoon dried basil
1 teaspoon dried oregano
5 cups vegetable stock
10 cherry tomatoes, whole
a handful of young spinach
3 tablespoons chopped fresh parsley
2 tablespoons chopped fresh cilantro
sea salt and fresh ground pepper to taste
Heat olive oil over medium heat in a heavy stockpot. Add zucchini, carrots, garlic, basil and oregano to the stockpot. Sauté until vegetables are tender. Add vegetable stock, cherry tomatoes, spinach, parsley, cilantro. Bring mixture to a low boil.
Reduce heat, cover and simmer until vegetables are tender, about 30 minutes. Ladle into bowls and sprinkle with additional parsley.
Serves 2 - 4
(If you can get Chipotle Knorr Mini Cubes, a tiny pinch adds a nice zip)
