Dang, if ever there was a soup day in Sydney – today is it.
Each day I’ve been trying to write down 3 things that I am thankful for. It doesn’t matter how big or small, I just throw them in an Evernote list as I think of them. It’s supposed to be a practice in positivity. I learned it from a TED talk, so it must be a good idea.
A lot of times, I find myself thinking of things I am grateful for in times of frustration, which makes me think that it’s working.
Stuck at the bus stop for 45 minutes in the rain? I am thankful for a warm, dry home to go to, fresh banana bread on the counter and a slack tea with my favorite guy.
I have also noticed that a lot of my gratitudes are weather-dependent. You can usually tell what type of day it was by at least one item of the three.
Today’s thankful three would look something like: sweatpants, cookbooks and soup. (Food is another common theme, as you might have guessed. I’ve mentioned important things like cheese, popcorn at the movies, curry and banoffee pie.)
I usually have a couple of zucchini kicking around in my fridge this time of year. Most of the time, I just roast them with heaps of seasoning until they taste like candy. But I thought I’d branch out when I saw a recipe for zucchini and mint soup in Gourmet Traveller. I decided to swap the mint for rosemary to justify the addition of cheese. I also doubled the amount of garlic, just because.
And that is what I call good decision-making.
Zucchini Soup with Rosemary and Chili
inspired by Gourmet Traveller
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 6 cloves garlic cloves, thinly sliced
- 1 small red chilli, finely chopped
- 1 tablespoon fresh rosemary, chopped
- 4 medium zucchini, diced into 1 inch/ 2.5 cm pieces
- 3 small chat potatoes, diced very small into .3 inch/1 cm pieces
- 600 ml of hot vegetable stock
- 1/4 cup Parmesan, plus an extra to garnish
- salt and freshly ground pepper
- sprinkling of toasted almonds to garnish
Heat olive oil in a large saucepan over medium heat.
Add onion, garlic and chilli and stir occasionally until tender, about 5-6 minutes.
Add zucchini, potatoes some fresh ground pepper and sprinkle of salt. Stir occasionally until the zucchini is bright green, about 4-5 minutes.
Add hot stock, increase heat to high and bring to the boil. Reduce heat to medium, simmer until zucchini is just tender, about 4-5 minutes.
Let cool for about 5 minutes. Process with a hand-held blender or in a standing blender until smooth and season with salt and pepper to taste.
Bring the pureed soup back up to a boil. Stir in Parmesan.
Serve warm with more Parmesan and toasted almonds.
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