Soup is quick and easy to make and you can store for the week to come back to for snacks. I love tomato soup but decided I needed something more substantial then some red frothy broth. I searched my fridge and came across a zucchini and some basil. I sliced the zucchini and tore up a couple basil leaves and threw them into the pot where the tomato soup was heating up. I let it cook on medium low heat for 15 minutes, enough time to soften the zucchini but not too much to lose the nutritional value. I spooned out a bowl for myself and put the extra in a container in the fridge for a snack for later or tomorrow! For those who like a little more flavor, add some garlic. Very quick, very easy, and it tastes delicious!
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