The Unicorn Cooks brings you with a scrumptious recipe of Vegetable Chowder. If in case you have your personal vegetable backyard or if you happen to reside close to a farmers’ market, it would be best to make this luscious soup to reap the benefits of the contemporary summer season produce.
2 tablespoons olive oil
1 giant onion (12 ounces), chopped
3 cups water
3 medium zucchini and/or yellow summer season squashes (about 8 ounces every), coarsely chopped
2 purple and/or yellow peppers, coarsely chopped
3 giant ripe tomatoes (2 kilos), coarsely chopped
3 giant garlic cloves, crushed with garlic press
1⁄ 2 teaspoon fennel seeds
2 teaspoons salt
1⁄4 teaspoon floor black pepper
sliced contemporary basil leaves for garnish
Instructions:
1. In 5-quart saucepot or Dutch oven, warmth oil over medium-high warmth. Add onion and cook dinner till tender and evenly browned, about 10 minutes. Add water, zucchini and/or yellow squashes, peppers, tomatoes, garlic, fennel seeds, salt, and black pepper; warmth to boiling. Scale back warmth to medium and cook dinner, uncovered, till greens are tender, about 20 minutes.
2. Spoon one-third of the combination into blender; cowl, with middle a part of cowl eliminated to let steam escape, and puree till clean. Pour puree into bowl. Repeat with remaining combination.
3. To serve scorching, return soup to identical clear saucepot and warmth by way of. To serve chilly, cowl and refrigerate not less than 4 hours. Garnish with sliced basil. Makes about 9 cups or 6 main-dish servings.
