I am so stressed nowadays.. And the reason for all the stress is not real life.. But internet life.. I know I haven’t been posting much but I have been lurking around and appreciating what all the food bloggers are up to. All over the internet I am seeing incredibly delicious holiday food..
Christmas IS actually upon us!!! Oh my gosh! I mean where DID November go?! I mean where did the year 2013 go? I am still trying to wrap my mind around this reality and meanwhile December is already slipping away at a lightening speed. Looks like everyone is ready for it but me. Web is getting bombarded with countless uhh-mah-zing fudge and truffle recipes. Peppermint and chocolate is in the air! Red and green are ruling! And all I have got to post today is SOUP!
I mean don’t get me wrong… I totally adore soup! The temperature is fluctuating constantly around here so it is perfect for the season! This light and skinny soup is so easy to make just like all the other recipes I post over here. One pot meal = happiness!
I know zucchini season is over for most of you out there but we’re still getting enough of it here. Pair it with earthy mushrooms and you get a thick, silky, creamy consistency soup without even adding any cream to it. Thyme lends a beautiful depth of flavor. And another advantage is that no vegetable stock is required for this soup! Yes!! Water works just fine & you won’t even miss the stock.. win-win 🙂
Give me a mug of this cozy soup with garlic bread and I am in heaven!
Skinny Zucchini & Mushroom Soup
Serves: 3 | Prep time: 5 minutes | Cooking time: 15-20 minutes | Total time: Under 30 minutes
- 1 Tbsp margarine (Olive oil can be substituted)
- 1 medium onion, chopped
- 2 garlic cloves, crushed
- 300 gm (2 small) zucchini, roughly chopped
- 200 gm / 7 oz mushrooms, roughly chopped
- Few sprigs of fresh thyme
- Salt and pepper, to taste
- 2 cups water
- Heat the skillet on a medium heat and add margarine to it. Sautè onions and garlic cloves on a low heat till pink and translucent.
- Add zucchini, mushroom and thyme sprigs to the skillet and sautè till cooked for 10 minutes. Add 1 cup of water to it and let it boil. Turn off the heat.
- Remove the thyme sprigs and puree using a hand blender/food processor. Add this puree and another cup of water to skillet and let it come to boil. Season with salt and pepper. Adjust the consistency of the soup by adding more water if needed. Serve hot!
*Serve it with shredded Parmesan for a cheesy kick!
I want to make a confession. This is a very simple and classic soup. There… I said it! I am not bringing you some fancy-schmancy recipe today. Just an old classic… Flavored as per my liking and made skinny of course! I didn’t even want to post this recipe for its sheer simplicity. But the flavors were so bang on that I had to bring it forward to you guys!
This soup is so hearty that it is a complete meal in itself. Make this on a cloudy, rainy, grey, cold evening, have it curled up under a blanket and it won’t disappoint you! The aroma of the soup will soothe your mind and soul. It will love you back! (Really!!!) I made this on one such rainy Saturday afternoon and it did hug me back! 🙂
This recipe is inspired by Jamie Oliver‘s book Ministry Of Food. He says that this soup is also surprisingly delicious eaten fridge-cold on a summer’s day with a squeeze of lemon juice and a dollop of natural yogurt. I would love to try it this way too! But I might have to wait for the next summer to arrive…
All the ingredients used in this soup are very earthy… just like rain. Leek is a dominant flavor in here. While celery adds a nice boost of flavor, carrot adds a touch of sweetness and potatoes give it a creamy texture. I would recommend not skipping onion powder and thyme for a complete experience.
Make this soup and bask in the serenity of warmth the soup surrounds you with!
Skinny Potato & Leek Soup
Serves: 2-3 | Prep time: 5-7 minutes | Cook time: 30 minutes
- 1/2 tsp olive oil
- 2 cloves garlic, minced
- 1 leek
- 1 carrot, peeled & sliced
- 1 stick celery with leaves, sliced
- 1/2 tsp onion powder
- 1/2 tsp dry thyme
- 600 ml vegetable stock
- 2 large potatoes, peeled & diced
- salt & pepper, as per taste
*Preparing Leek : Cut the ends off leek and discard. Quarter the leek lengthwise, wash under running water to remove all the grit and cut them into slices. Save a 2-inch piece from the end of leek and julienne it for garnishing.
- Heat a deep sauce pan on a high heat and add olive oil to it. Add garlic, leek, carrot and celery to the pan and sauté for around 5 minutes with the lid askew on a medium heat.
- Add onion powder, thyme and vegetable stock to the pan. Let it simmer on high heat till the stock has come to a boil.
- Add potatoes and give the soup a good stir with wooden spoon. Reduce the heat and let it simmer for 10-15 minutes with the lid on. At this point the potatoes would be just cooked and soft. Do not overcook them.
- Remove the pan from the heat. Season with salt and freshly cracked pepper. Pulse until smooth using a hand blender. Adjust the seasoning and consistency as per your liking. Serve garnished with julienned leek.
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! 🙂