Zucchini a summer squash, is healthy source of key nutrients. It has only 19 calories with no fat per cup. It provides a healthy dose of fibre, Vitamins and minerals. It is ideal for loosing weight healthily. It has a high water content in it and that is most required in summers. And so i thought to give it a try by making soup.
Serves: 2
Time: 20-22 minutes
Ingredients:
4-5 large Zuchhini
150 ml water
3 tsp olive oil
1 medium finely chopped brown onion
1 tsp garlic paste
1 tsp ginger paste
1 tsp corn starch paste
1/2 cup Fresh Corriander leaves
2 1/2 tsp mixed herbs
1 tsp dry basil leaves
1 tsp dry oregano
1 tsp dry parsley (optional)
1 tsp dry thyme (optional)
Freshly ground black pepper to taste (I used about 1 1/2 tsp full)
Salt to taste.
Garnishing:
Fresh cream and Fresh Coriander leaves
Recipe:
Peel off zucchini's skin and dice it in cube shape, or no matter whatever its shape.
Boil zucchini in water and salt for 5 minutes (do not pressure cook).
Once boiled, blend Zucchini with fresh coriander leaves into fine green puree.
Now heat olive oil in a pan over medium flame, add finely chopped onion, garlic and ginger paste, cook uncovered, stirring for 2 minutes or until onions are slightly soft. Now pour the blended green puree and corn starch paste into the pan and add all dried herbs listed above in the ingredients (parsley and thyme is optional- both was available in my pantry and so have used it).
Further to this add salt and freshly grounded pepper to your taste.
Cook for 3-4 minutes or until slightly thickens and than its ready to serve.
Garnish it with fresh cream and coriander leaves.
Linking it to simplyvegetarian777 announcement and Cooking with SJ announcement for the Soups with SS event !
Serves: 2
Time: 20-22 minutes
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| Zuchhini (Tori/Turai) Soup |
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| Green Zuchhini/ Tori / Turai |
Ingredients:
4-5 large Zuchhini
150 ml water
3 tsp olive oil
1 medium finely chopped brown onion
1 tsp garlic paste
1 tsp ginger paste
1 tsp corn starch paste
1/2 cup Fresh Corriander leaves
2 1/2 tsp mixed herbs
1 tsp dry basil leaves
1 tsp dry oregano
1 tsp dry parsley (optional)
1 tsp dry thyme (optional)
Freshly ground black pepper to taste (I used about 1 1/2 tsp full)
Garnishing:
Fresh cream and Fresh Coriander leaves
Recipe:
Peel off zucchini's skin and dice it in cube shape, or no matter whatever its shape.
Boil zucchini in water and salt for 5 minutes (do not pressure cook).
Once boiled, blend Zucchini with fresh coriander leaves into fine green puree.
Now heat olive oil in a pan over medium flame, add finely chopped onion, garlic and ginger paste, cook uncovered, stirring for 2 minutes or until onions are slightly soft. Now pour the blended green puree and corn starch paste into the pan and add all dried herbs listed above in the ingredients (parsley and thyme is optional- both was available in my pantry and so have used it).
Further to this add salt and freshly grounded pepper to your taste.
Cook for 3-4 minutes or until slightly thickens and than its ready to serve.
Garnish it with fresh cream and coriander leaves.
Linking it to simplyvegetarian777 announcement and Cooking with SJ announcement for the Soups with SS event !
