Pregnancy recipe no. 1
If you thought that ate weird things before I was pregnant, you'll love the new tasty recipes I've come up with.
this one is vegetarian friendly
Zuchinni Basil Tomato Soup
try to get fresh ingrediants like from a farmers market.
You will need:
1 can of 'mexican style' stewed tomatos cut into smaller chunks than they come in
1 cobb of corn (husked) sweet golden is recomended but blue corn could work too
1 can of tomato soup
1 big zuchinni (quartered and chopped)
a small handfull of cherry tomatos chopped
salsa, about half a cup, spicey not sweet (to taste)
a generous handfull basil (fresh and leafy) Chop it up into bits
a not quite as big as the last bit handfull of spinach, (leafy, fresh) Chop it into bits as well
Spices such as; Chili powder, curry powder, dried and minced garlic, rosemary, salt, pepper, and butter all to taste.
at least a one quart pot to cook it in if not bigger.
put the tomato soup in the pot add water and bring it to a simmer. Add powdered spices first, if you cook it with everything you won't have to use as many. Add zuchinni first. Add the stewed tomatos. Slice the kernels off of the corn cobb into the pot. add the cherry tomatos and salsa when you thing the corn is getting soft. add the basil and spinach. Cook until its steamy soup should be juicey, not thick and until the zuchinni is soft.
Serves 4 or so.
Mom said this made her like zuchinni. Mom doesn't like zuchinni.