There is nothing like a hearty soup on a rainy day. Nothing beats the smell of rosemary infused with all the ‘veggie gooey mess’ after a full day’s hardwork.
Bangalore weather has occasional spell of rain ready for us at the most unpredictable time of the week and it is always much appreciated as it would have arrived after the sun was done pelting us with its blazing agony. I know it’s summer at most of the places around the world but I just couldn’t resist making and posting this nutritious soup loaded with good stuff after a rainy evening.
Coming back to the soup, it is a ‘one-pot meal’. Totally convenient when you don’t want to do extra dishes. 😉 Just throw in whatever vegetables you are likely to have in your refrigerator to a pressure cooker. Blend and sieve them after pressure cooking and infuse with rosemary, add chunks of zucchini, season it and Hallelujah!!! Dinner is ready! Who thought it was this simple?! 🙂
Serves: 2 hungry souls as dinner
Recipe can be easily doubled if you wish to freeze extra portion or feeding larger family
- 3 tomatoes
- 1 carrot, peeled
- 1 celery
- 2 handfuls spinach, washed and dried
- 1 red bell pepper
- 4 Cups water
- 1 medium zucchini, diced
- 1 tsp olive oil
- few sprigs of fresh rosemary or a pinch of dried rosemary
- salt and pepper, for seasoning
In a pressure cooker, combine coarsely chopped tomatoes, carrot, celery, spinach and red pepper. Add 4 cups of water. Let cook for 10-15 minutes. Let rest for another 10-15 minutes and then open the pressure cooker.
Puree them in a blender and sieve.
Take olive oil in a sauce pan, add rosemary and diced zucchini to it. Saute for 5 minutes and add pureed vegetables to it. Add 1 cup of water if it is too thick for your liking. Season with salt and pepper and let it simmer for about 10 minutes.
Serve it with a drizzle of fresh sour cream or a shaving of Parmesan cheese.
*I had my 1st portion with Double Margarita Pizza and 2nd portion with garlic bread. Feel free to pair up as per your liking.
Hope you enjoy! 🙂