Golden Zucchini Carrot Soup

This is very simple recipe for the light soup with zucchini and carrot. Zucchini is one of our favorite vegetable that we use a lot because it's very light and has neutral taste, so it can be used in many different combinations - for sauces, stuffing's, dressings, in cheese pie and pizza, etc. It should not be too much cooked. In fact it's enough to add it on the end of cooking and keep it on fire or in a covered pot for a few minutes and it's done. This soup is easy and quick to make, and can be great beginning for a light dinner or lunch.

- zucchini 1 small pc or half big pc
- carrot 1 piece
- parsley root 1 small piece
- sunflower or grape seed oil
- fresh marjoram and dill for garnish
- spices: asafoetida, bay leaves, black pepper, nutmeg powder, turmeric powder, salt, sugar

Grate zucchini, carrot and parsley root. Heat oil in a pan, add asafoetida, 2 bay leaves, pinch of whole peppers, little nutmeg and turmeric powder, and fry few seconds. Add grated vegetables, salt and pinch of sugar, and fry for 1 minute. Add water and keep cooking 5 minutes after starts to boil. Remove from heat and add handful of fresh dill and marjoram herbs, chopped tiny.
If you want to make it more rich you can add little tomato puree and sour cream on the end.

Unlimited vareity of Soup

There is no better way to start a meal than the soup. Spring and summer are the times for salad, which is cooling the body, but autumn and winter are the times for soup, because the soup is best to warm and heal the body during the cold season. But, regardless the season, in our house soup is everyday on the table. There are unlimited ways to combine vegetables, herbs, spices and imagination to create soups that we never get bored to eat over and over again. I'm going to start writing ideas from Istvan's creative kitchen that could maybe inspire you to add them to your own menu for the chill winter days that are soon going to come.
I'm not going to write the exact quantities for all the items, I want to present the idea, and you can adjust the recipes to your own needs.

MISO SOUP WITH TOFU AND VEGETABLES

- tomato 1-2
- Broccoli (optional)
- pumpkin (optional)
- tofu 50-100 gr
- miso 1 tbsp
- sesame or grape seed oil
- spices: asafoetida, black and green pepper, fresh ginger, lemon, sugar, salt

Cut tomato, Broccoli and pumpkin on larger pieces. Cut tofu on cubes. Heat sesame oil in a pan on high flame, put little asafoetida, pinch of whole peppers, 1 tsp of grated fresh ginger and little bit of sugar. Add tomatoes and fry few minutes. Add Broccoli, pumpkin and tofu and fry few more minutes. Add water and wait until starts to boil. Add miso and salt, turn of the heat but keep it covered 5 to 10 minutes. Sprinkle with few drops of lemon on the end.