Zucchini & Walnut Soup
Monday, November 16, 2015
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
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.
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.
NOTE:
You can replace the Walnuts with toasted Almonds or Pecans.
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