zucchini soup, pan-fried swai

2020-07-24

When I use the soup vegetables as a side dish for the meal, it is important not to overcook the vegetables or they won't have any flavor left.

a. zucchini soup with potatoes, sweet mini peppers

A soup made with garden-fresh vegetables always tastes better than one with frozen ones.

This is what you need for 4 quarts = 8+ servings:

Pic1: zucchini soup with potatoes, sweet mini peppers

2020-07-24

Pic2-4: peppers, onions

Wash and destem about 1 lb. sweet mini peppers by cutting off the top. (Pic2+3)
I left the seeds in.
Roast the mini peppers in 1 tbsp. olive oil until starting to blacken.
These mini peppers are too small to peel, and the peel isn't bitter like poblano.
Add 1 large coarsely cut onion. (Pic4)

Pic5-7: potatoes, zucchinis, tomatoes

Add 2 medium sliced potatoes.
Stir-fry until onions and potatoes starts coloring on the edges. (Pic5)
Add zucchinis. (Pic6)
Because the frying pan was getting too small to hold all this, I switched to a 6-qt. cooking pot.
Add halved or quartered tomatoes.
Cover all with water or stock.