Monday, July 16, 2012

Zucchini & Tomato Soup

What else do you do with a giant zucchini - or two - but make a pot of soup (if you aren't making my Zucchin-Carrot Relish!) -- here are a couple recipes I have made recently, and since I put the information in on a web app - actually have the caloric data for it!

I threw in 3-4 frozen cubes of home made basil-garlic-raw almond pesto - so made the almonds an optional ingredient here, as well as the olive oil.  I also have a lot of roasted red padron puree in the freezer from last fall - one ice cube is roughly 1/4 c, I think, and I added that in - you could substitute Harissa paste (if you want heat), or chopped fresh red or green bell peppers.  Or throw in any spicy chopped peppers!

  • 8 c zucchini, skin on, cut into large chunks (remove pithy parts and large seeds) (168 calories)
  • 4 c crushed canned tomatoes (312 calories)
  • 2 oz dried shitake mushrooms (200 calories) - or - 16 oz fresh button mushrooms, sliced
  • 6 Carrots (150 calories)
  • 1-2 c broccolini greens & florets (45 calories)
  • 8 Garlic, Cloves, Fresh (35 calories)
  • 1/2 c chopped basil leaves (4 calories)
  • 2 c sweet/Vidalia onion, chopped or sliced to preference (128 calories)
  • 2 T dried Thyme (or double fresh) (16 calories)
  • 3 c cabbage, chopped (66 calories)
  • 1/2 c green onion, chopped (9 calories)
  • 8 c vegetable stock (160 calories)
  • 2 packages Westsoy Chicken Style Seitan (770 calories)    
  • 1 bunch of chopped parsley (16 calories)
  • 1.5 T Red miso (the refrigerated kind) (45 calories)
  • 3 tsp Extra Virgin Olive Oil (120 calories)
  • 3 Tb raw almonds, finely ground (102 calories)
  • 1/4 roasted red padron puree (9 calories)
  1. Break up the dried mushrooms into quarters or smaller and place into a heat proof dish or pan; pour boiling water over the mushrooms and allow to steep while you assemble the rest of the soup.
  2. Pour the stock into the pan - note - I used tomato juice from canning tomatoes last year -- which is just the water that was around the seeds.  As I seed the tomatoes before putting them in the pot, I put all the seeds into a metal mesh strainer and then stir them around to get all that water out separately and save it for soups.  In this case, about 5 cups of my vegetable stock was tomato water (not sauce!).  If you like more tomatoey flavor, throw in another can or pint jar of crushed tomatoes -- they'll break down and give you plenty of flavor.
  3. Add the Westsoy Chicken-Style Seitan - be sure to keep the broth in the container, it's tasty stuff - and tear up any extra large pieces of seitan with your fingers.
  4. Add the carrots first - I slice them on the diagonal for nice big chunks, and put them into the stock first while it's heating up.  Add in the rest of the veggies items as ready -- and add additional water to cover if needed.
  5. Reserve for last (as in - just a few minutes before serving) any fresh herbs and the red miso paste (which you can dissolve with a small whisk separately before adding in).
  6. Salt & pepper to taste --  and yes, this a HUGE pot of soup but you can eat as much as you want because the entire thing is a whopping 2300 calories -- 12 large servings at 191 calories each!


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