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You must have realised by now that I love a warm soup of plate in winter, mainly because I think they are an excellent way to increase our daily veggie intake (should I remind you that latest research recommends 8 portions of vegetables per day to achieve optimum health). Esp. during winter, when I stop my morning smoothies, as my body craves warm breakfasts, my dinner soup is my morning smoothie substitute. Because at the end of the day, as I ve told you before, a soup is nothing but a warm smoothie, minus the fruits! Right? This recipe is for a very delicious yet simple and easy to make soup with two main ingredients: courgettes and thymes. I recently bought some thyme to grow up at home, in a small pot in front of my kitchen window. My basil plants have been doing exceptionally well, so does my mint plant, so I thought I might as well experiment with another herb too. My tiny London house unfortunately has no space outside for a plant garden, so I grow what I can inside in a pot in front of my kitchen window, which is the closest I can have in London of my dream vegetable garden. And I am very proud that at least when cooking, I can use my own herbs, which I know they are grown without any pesticides, just with water and love (ok and a bit of sun when we are lucky). Thyme has not only a flavoursome aroma but also an interesting nutritional profile. It is an excellent source of Vitamin C (who would have thought) and also good source of Vit A, and it also contains a good range of flavonoids. Its super power lies in the active ingredient thymol, which protects and increases the concentration of good fatty acids in cell membranes. Its best if it is added towards the end of cooking, since high temperatures can alter the flavour.
Ingredients (for 2 people)
-2 medium sized courgettes, sliced
-1 red onion, sliced
-2 cm of ginger, sliced,
– 2 garlic bulbs, sliced
– 1 tsp of fresh thyme
-2 tsp of olive oil or coconut oil
-1 litre of boiling water or vegetable stock
-salt & paper to taste
Heat some olive or coconut oil in a medim size pan and saute the onions, garlic and ginger for a couple of minutes. Add the courgettes and thyme and cook for 5 mins. Then add the boiling water or stock, season to taste and put the lid on and simmer for 10 more minutes. Pouree the soup with a hand blender or put in a normal blender. Serve with a slice of rye bread