Zucchini Tomato Soup

• 1 tbs. olive oil
• 1 small zucchini
• 1 small onion
• 1 clove garlic
• 100 g crushed, unsalted tomatoes
• 500 ml vegetable broth (or low-sodium chicken stock to make this a non-vegetarian recipe)
• ½ tsp. black pepper
• 250 g cooked brown rice

Method

Step 1

Ask your pre-teen to cut the zucchini into ¼-inch pieces. Next, comes peeling and chopping the onion and garlic. Assist them if they are not used to cutting vegetables with a knife.

Step 2

Heat olive oil in a large stockpot over medium heat. Cook zucchini and onion just until they begin to soften, i.e. for about 5 minutes. Add the garlic and stir for another 1-2 minutes.

Step 3

Drop in the tomatoes and pour the chicken stock. Lastly, add black pepper and cook over medium heat until soup thickens slightly and veggies are tender. It would take around 15-20 minutes for the soup to be ready.

Step 4

Turn off the heat and stir in the brown rice. Serve hot.

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