Now I realise you might be thinking that soup isn't a particularly filling meal for dinner. That it's perhaps more of a lunchtime meal rather than a dinner time one. But we do sometimes have soup for dinner, and whenever we do I also serve it with plenty bread, oatcakes and cold meats. We also always have a nice cake for pudding if we have soup for our dinner. So no one feels hungry!
This recipe is an old one of my mum's and is perfect for this time of year when you might, like I do, have a rather fruitful courgette plant in your garden. It's also a good way to sneak some greens into someone who might be a little less inclined to eat them normally - I had fed this to Calum quite a few times before he found out there was green stuff in it!
Measurements aren't exact, as long as you have around equal quantities of the carrots & courgettes.
Oh, and courgettes are the same as Zucchinis.
You will need
1lb courgettes, sliced
1lb carrots, chopped
2 bay leaves
2 tsp sugar
2 tsp tomato puree
2 pints boiling water
~ Put a little oil in your pan, add the carrots & courgettes and then soften for about 5 minutes.
~Add the rest of the ingredients and boil for around 30 minutes.
~Remove from the heat and blend until smooth.
~Season with salt and pepper to taste.
~Serve with warm bread and oatcakes.
~Following with cake is optional!