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.

Beet Soup

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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.

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I choose beetroot. It is low in fat. Full of vitamins and minerals and packed with powerful antioxidants.

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Recipe

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

Method

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.
Enjoy……….

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