Two fast and easy soups

There has been so much going on with The Art of Real Food recipe collection that I barely have time to prepare a normal meal. One of my close friends asked me how I manage to get good nutrition when there is barely time to sleep and I answered that I still cook, but I let the food cook itself.

Most recipes require some attention, but cream soups are a huge exception. Like slow roasted veggies, you can just let them cook and do what you need to do in the meantime.
Green olives and tomato soup

To make 4 generous servings of this soup, you need:

2 large tomatoes, peeled and cubed
2 large carrots, chopped
1/2 cup chopped chives
1/2 cup pitted green olives
1 cup cooked quinoa
4 cups water
pinch black pepper
pinch coriander
1 tbsp ghee or rice bran oil

In a large pot, combine the oil, chives and carrots and cook over medium heat until slightly soft. Add the tomatoes, olives, spices and water. The easiest way to peel a tomato is to soak it in hot water for 5 minutes and then the skin comes off easily. Cook for 20 minutes. Add quinoa, blend with an immersion blender and cook for 5 more minutes. You can serve with shredded cheese, crackers or a tbsp of sour cream.

Smooth pea & zucchini soup

To make 4 servings of this extremely smooth and delicious soup, you need:

2 cups zucchini, chopped
1 cup peas, frozen or fresh
2 tbsp green onions
3 oz feta cheese
3 cups water
1 cup milk
1 tbsp butter
salt and pepper to taste
2 tbsp thyme

In a pot over medium heat, use the butter to cook the zucchini and onions until translucent. Add the peas, spices and water and cook for 20 more minutes. Add the milk at the end, blend with an immersion blender and serve with feta cheese. You can use oat crackers instead of croutons and make this a feast.

Let me know how YOU do soup!