November 16, 2015

Zucchini & Walnut Soup

It's been more than a week, the weather in Bangalore continues to be as cold as ever. We also had a damp Diwali all thanks to the untimely Rains. But I totally love this kind of weather ..  All I want is to snuggle under a nice duvet & endless cup of Hot Chai 

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The nip in the air also means that we have been craving for some sinful deep fried goodies. We had our share of Onion Pakoras over the weekend & I have been making a lot of soups to keep us warm 

I love Soups, & they always come to my rescue during winter months. They are warm, hearty, filling & healthy too. 

This quick Zucchini & Walnut Soup was my lunch today. Zucchini is a low cal vegetable, so this soup is good for weight watchers too. I toasted some Garlic Bread and served it along with the soup. 

Zucchini Soup

How To:
Preheat the Oven to 180 Degrees Celsius. Toast the walnuts for 5 minutes & set aside. Meanwhile roughly chop onions & zucchini

In a pot, heat olive oil. Add bay leaves, garlic & onions. Sauté until the onions turn soft. Add diced zucchini & some salt. Sauté until they turn soft. It should take about 4-5 minutes. Set aside & allow it to cool. 

Once cool, fish out the bay leaves,  blend into a smooth paste along with walnuts & dried thyme.

Return to the pot, add 3 cups of vegetable stock or water. Check for salt. Gently simmer for about 3-4 minutes. Add Lemon Zest just before turning off the stove

Drizzle Olive oil on top & mix in chilli flakes. Serve warm with soup stocks or  a crusty garlic bread on the side

NOTE:

You can replace the Walnuts with toasted Almonds or Pecans.