This textured, grated zucchini soup with a crunch is perfect for the cold winters. It is vegan, gluten-free, healthy, low calorie, and above all very delicious.
Preparation time: 20 minutes
Serves: 2-3
Ingredient:
- 1 Cup zucchini (grated)
- 4 tbsp Frozen sweet corns
- 5-10 French beans (chopped)
- 1 Onion chopped (chopped)
- 4 Tomato (cut in cubes)
- 1 Cube ginger (cut in cubes)
- 4-5 Pods garlic (crushed)
- ½ Yellow bell pepper (chopped)
- 1tbs Oats (white plain oats)
- Salt (1teaspoon)
- Oil (1 teaspoon)
- Dried herbs (1/2 teaspoon)
- 10-12 roquette leaves
Method:
- Pressure cook tomatoes, corn, onion, ginger and 1 tbsp oats along with water and salt for at least 5-10 minutes.
- Blend the above.
- In a pan add oil, crushed garlic, french beans and grated zucchini. Sauté till half cooked.
- Add the bell pepper and the blended soup in the pan.
- Boil the whole soup and keep stirring on slow flame till it cooks well.
- Garnish with freshly chopped roquette leaves and the dried herbs.
DCN Tip
One can use spinach or coriander leaves in case of roquette leaves are not available. One can experiment with garnishing this soup according to their taste. Those who like spicy flavours can add red chilli flakes or chopped green chillies to spice the soup.
