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.
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
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.
Beetroot soup. Yummy and healthy. No cornflour or bread or any flour added. Used 1 cucumber to get a creamy thick texture.
If you are on strict dieting omit the butter and enjoy hot or cold.
This post is going to be a part of #foodiemonday #bloghop theme is soup.
I choose beetroot. It is low in fat. Full of vitamins and minerals and packed with powerful antioxidants.
Beetroot – 2 grated
Carrot- 1 grated
Tomato – 2 diced
Cucumber – 1 grated
Grated ginger – 1/2 teaspoon ( I forgot to add)
Coriander leaves – handful chopped
Onions – 2 diced
Garlic – 2-3 cloves chopped
Salt to taste
Black paper powder – 1/2 teaspoon
Vegetable oil or butter – 1 tablespoon ( I used 1/2 oil 1/2 butter)
Juice of 1/2 lemon
Heat oil or butter in a pan. Add the garlic. Fry till light brown then add the onion and grated ginger.
Fry for 1-2 minutes more. Now add all the vegetables and salt. Saute for some time. Add 2 cup water. Let it boil.
Cover and cook on simmer for 10 minutes.
Stir well and cook uncovered on full flame for 5-6 minutes. Switch off the flame and let it cool.
Add paper powder and lemon juice.
Blend until smooth.
Pour in the same pan add water as require.
I like my soup thick. Filling and yummy. Boil the soup again. And its ready.
Garnish with coriander leaves. Add a spoon full of butter and serve hot. Or keep in the refrigerator and serve chilled as a cold soup.