This recipe for tomato, squash, and vegetable soup is a wonderful dish for warming up in cold weather. Tomatoes and squash offer Vitamins C, and A, lycopene and beta-carotene in abundance, and the soup can be further enhanced by chopped greens, cooked beans, or other vegetables as you see fit.
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Ingredients:
- 2 tablespoons olive oil
- 1 sweet onion, chopped
- 2 stalks celery, chopped
- 2 carrots, chopped
- 1 clove garlic, chopped fine
- 1 kabocha squash, about 2 pounds, peeled, seeded and cut into 1-inch chunks
- 1 can plum tomatoes in their juice, crushed
- 2 teaspoons ground coriander
- 1 pinch hot pepper flakes (optional)
- 1 bay leaf
- 2 branches of fresh thyme
- Sea salt and freshly ground pepper
Preparation:
Warm olive oil over medium heat in a soup pot. Add onion, celery, carrot, and garlic and cook 5 minutes, stirring frequently.
Add squash, coriander, bay leaf and thyme, and cook 4 minutes. Add the tomatoes, 6 cups of water and two generous pinches of sea salt, bring to a boil, and cover.
Reduce heat, and simmer 35 minutes, until vegetables are tender. Discard thyme branches and bay leaf, adjust seasoning and serve.
Serves 4-6
Copyright 2009 by Jen Hoy
