October 23 Zucchini Soup
6 medium zucchini, chopped
4 cups of vegetable broth
2 cups of water
1/4 of a cabbage, chopped
1 small green bell pepper, chopped
1/2 large onion (I used Spanish, but any white or yellow one will do)
1/4 potato, chopped, skin on (I wish I'd added more for thickening)
3 giant cloves of garlic
1 can of a white bean (chick pea, navy, cannellini)
In a big pot, sautee everything up with a little olive oil, salt, and pepper.
Add broth and water.
Bring to a boil.
Turn heat to low and simmer for about 15 minutes.
Bust out your immersion blender and blend until smooth.
Add whole beans. (I think I lightly drained the can.)
I added the beans after blending to add texture and protein, but the soup is good without them, and you could certainly blend in the beans (or even tofu) as well.
I call this phone camera shot:
Zuc Soup Riot
Today in gratitude I am thankful for the creative people in my life. I am surrounded by amazingly talented artists (who do awesome things like create brilliant live versions of Pruple Rain-no joke) who inspire me to get my creative juices flowing. I know I have imaginative feats inside beyond acting just aching to come out and I am so glad I have artists around me that remind me to think outside the box.