Tasty Veggy Recipes

Ingredients:
1/2 pound tomatoes
1/2 pound zucchini, sliced with their skins
1 small onion, chopped
1 teaspoon olive oil
1 teaspoon tomato paste
1 cup hot water
1 clove garlic, peeled and chopped
1/2 teaspoon coriander seeds, crushed
1/2 teaspoon oregano
salt and freshly milled black pepper

Method:
Begin by pouring boiling water over the tomatoes. Then leave them for 5 minutes for the skins to loosen.
Heat the oil in a medium-sized saucepan, add the onion and soften it for about 5 minutes. Next add the garlic, coriander and the oregano and stir these around for a minute or two to allow the heat to draw out their flavour and aroma–the whole thing will soon to smell like a Greek kitchen!
Now skin and chop the tomatoes and add these to the pan along with the courgettes. Then, keeping the heat very low, put a lid on and let the vegetables sweat for about 10 minutes.
Next whisk the tomato puree into the hot water, pour this into the saucepan, stir and simmer gently (with the lid on) for a further 10 minutes.
Finally take the lid off and give the whole lot a further 5 minutes cooking uncovered. Then whiz the soup to a puree in a blender, taste to check the seasoning, then reheat and serve either with garlic croutons sprinkled over, or with some garlic bread.

Ingredients:
7 litre pot (I used a 12 litre pot)
2 potatoes, cubed
2 medium sweet potatoes, peeled and cubed
3 large carrots, diced
1 large onion, cubed
2 medium zucchini, cubed
1 medium piece of pumpkin or big orange squash, peeled and cubed
2 stalks celery, diced
2 cloves garlic, peeled (I used 6)
Fresh dill
1 teaspoon Yemenite hawayij (chuaij chawaj)
Dash soy sauce
Water
Fresh parsley, for garnish
2 tsp. salt
3/4 tsp. pepper

Method:
Put all vegetables, herbs and spices in the pot. Fill to cover with water. Bring to a boil.
Turn to a low fire and simmer for about 1 hour or until veggies are soft. (I think longer.)
Serve with a parsley garnish.

Ingredients:
6 cups water
5 cups zucchini, chunked
1 onion, chunked
3 cloves garlic
1-1/2 tablespoons soy sauce
1/2 cup oats
1 tablespoon dill weed, dried
1/4 teaspoon white pepper

Method:
Bring water, zucchini, onion, garlic, soy sauce and oats to a boil. Reduce heat. Add dill weed and pepper, cover and simmer 8-10 minutes.
Blend vegetables and broth in three batches in a blender until smooth and creamy. (This is a beautiful soup!) Serve immediately.
Option: Serve with garlic bread for dipping or with croutons. Garnish with fresh dill if desired.

Ingredients:
1 extra large zucchini
1 tbsp. curry powder or to taste
1 onion, chopped
1/2 cup potato flakes or mashed potato
2 tbsp. oil
4 cups water or broth
salt and pepper to taste

Method:
Cut zucchini into 3/4″ cubes.
Put oil into large pot and saute’ onion just until softened. Add zucchini, and cook until zucchini and onion are very tender. Add broth, curry, salt and pepper, and either use a hand blender in the pot or transfer to a processor until smooth.
Add potato flakes or mashed potato until desired consistency.
Serve hot or cold, with a dollop of yogurt or sour cream if desired.