Last night, well I ate too many different foods, and not surprisingly my stomach was ache-ing this morning. I managed to get my self up and my twin girls and get them ready for a commercial audition in Santa Monica. Well the truth is, I was 1/4 of the way there and felt so under-the-weather, I turned around and dropped them off at Pre-school instead and went home to take a bath and rest. By noon I was feeling much better, but didn’t want to eat anything heavy so I prepared one of my favorite vegetable soups – a Zucchini Puree´ with basil and carrots.
The soup is simple to make. It only has a few ingredients and can easily be altered to your tastes when you vary seasonings/spices.
I start with 1 medium onion, chopped and saute´it in a tall pot until soft.
I add chunks of peeled zucchini and keep on low heat for about 5 minutes.
Then I add in my low sodium chicken broth.
Lastly, I add 6-8 leaves of fresh, rinsed basil leaves.
And season with 1 tsp of low sodium Tamari (or soy sauce).
Simply puree´in blender or food processor and enjoy with a dollop of coconut cream (or non-fat plain yogurt). And voila you’ve got a creamy, delicious soup in no time at all!
- Today, I added 1/2 cup of steamed baby carrots and 1/2 cup of cooked brown rice.
- Yesterday, I enjoyed my soup with some chunks of baked salmon (I had prepared the evening before).
- How will I spice it up tomorrow? Perhaps with a kick of cayenne and some baked chunks of orange squash (Or served over quinoa).