Thursday, September 19, 2013

Zucchini and Carrot Soup

This simple soup was one of the first allergy-free, whole food meals I made a few years ago. I remember wondering at how such plain, simple ingredients could make something that tasted so good. I hadn't really made a homemade soup before, and this was way better than any canned soup I had tried. There wasn't even any meat in it!

I will say that sauteing the veggies really brings out their flavor in the soup.

1/4 c canola oil
1 large red onion, chopped
4 large carrots, chopped
2 large zucchinis, chopped
8 medium red potatoes, chopped
1 tsp dried rosemary
1 tsp dried basil
1 tsp salt
1/2 c brown rice

Heat the oil in a six-quart pot. Saute the onion until it starts to get soft. 

Add carrots and zucchini; saute until carrots start to get soft. 

Add herbs, salt, and potatoes; saute a few minutes. 

Add water until the pot is two-thirds full, and add rice. 

Bring to a boil, then simmer for one hour. 

Serves eight.

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