Spinach Carrot Beans Beet And Almond Soup

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Spinach carrot beans,  beet, cucumber and almond soup.
Low fat, delicious and warming. This vegetable and almond soup is very nutrients and filling. You will love the flavour of oregano and lemon.

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Recipe

Spinach – 1 and 1/2 cup washed and chopped

Carrot – peeled and chopped

Coriander leaves – 2 teaspoon chopped

Beans – 1/2 cup chopped

Cucumber – 1/2 cup chopped

Beetroot – peeled and chopped

Capsicum – 1/2 of 1 capsicum roasted peeled and chopped

Tomatoes – 2 chopped

Onion -1 diced

garlic -1-2 roasted peeled and chopped

Almonds  – 5-6 soaked and peeled

Salt to taste

Oregano – 1 teaspoon

Lemon juice – 1 teaspoon

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Method

Roast the capsicum and garlic on flame with the help of a knife or fork until the skin starts to become become black.

Wash under running water or dip in cold water and peel. Chop and mix with other chopped vegetables.

Pressure cook with 2 glass water and salt. After 1 whistle cook on low flame for 20 minutes.

Let it cool. Add oregano. Blend the mixture with a hand blender or mixer grinder. You can add water to get your desired consistency. I like the soup thick.

Taste and adjust the seasoning. Add lemon juice.
Serve with black paper powder and butter or cheese.

You can add little more lemon juice if you like.