Chef Monsta: I cook, therefore I blog

On the way back from Montauk, a drive through The Hamptons led us to a bunch of farmers’ markets and fruit/veggie stands. I love local produce and these stands are literally on every corner, boasting ENORMOUS and bountiful fresh food. I scored the world’s largest mongoloid zucchini for 50 cents and three red peppers for a buck. Here’s how I ate em.

Zucchini and Red Pepper soup:

1 mongoloid zucchini or 2 normal ones, chopped
3 red peppers, chopped
1 handful of dill
1 onion, chopped
3 tbsp olive oil
1 bunch of scallions, chopped
1 litre of chicken stock
salt and pepper to taste

Heat olive oil in a large pot and add onion and scallions.

Cook the onions and scallions in 1 cup of chicken broth, cook while you chop up the vegetables.

Chop up the veggies.

Add zucchini and red peppers to pot. Cover with the rest of the chicken stock, add salt and pepper.

Add a bunch of dill, cover, and let cook for 20 minutes, or until vegetables are soft.

I like my soups blended, so I run the soup through the blender. It is so beautiful to watch the red pepper turn the entire soup bright orange. A little color goes a long way!

Yummy, yummy, HEALTHY vegetable soup in a half hour. Take that Rachel Ray and your 30-minute meals. You have been served.