Hi everyone! Hope you had a great weekend! J and I had a fun one, bumming around together, cleaning, watching a movie, and making soup. Soup, you ask? Why yes! I picked up some zucchinis at a farmer’s stand and put together this soup inspired by one I had a few weeks ago at Whole Foods. We ended up eating the whole pot in one day! (J is a very satisfying person to cook for.) He convinced me to make another pot and share it on my blog, so here goes!
- 3 small zucchini, diced
- 3 carrots, peeled and diced
- 2 cloves of garlic, minced
- 1 small onion
- 1 chilie pequin (optional)
- 1 tablespoon olive oil
- 4 cups water
- 28 oz can crushed tomatoes
- scant 1/8 teaspoon cayenne pepper
- 2 tablespoons basil
- 1 teaspoon oregano
- 1 teaspoon thyme
- 1 teaspoon pepper
- 1/2 teaspoon salt
- 1/2 cup of Israeli cous-cous (this is the BIG cous-cous)
What to do:
1. Add zucchini, carrots, garlic, onion, olive oil and chilie pequin to a soup pot and saute for 7 minutes or so. Just until things are starting to get tender. The whole house will smell good! Oh and! A chilie pequin is a small Texas native chilie pepper, about the size of a green pea. Don’t let their size fool you tho, these little guys pack a punch! We grow them in our garden. If you don’t have chilie pequins, you can substitute a chilie pepper of your choice, or just leave it out.
2. Add water, crushed tomatoes, and all the spices except for the salt.
3. Bring to a boil, then partially cover and simmer for 20 minutes, stirring occasionally.
4. Add cous-cous and cook for another 10 minutes. Then stir in the salt.
5. Serve + enjoy! I sprinkled grated parmesean cheese on top and served with with polenta on the side. I had a green salad for lunch, or I’d have served one with this too.
Let me know if you try it! And! That napkin is one I made a while back — I think it is Amy Butler fabric, but not sure.