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Wednesday, May 23, 2012

Chunky Vegetable Soup - Healthy, Delicious and Low Fat

I have been quite busy for the past couple of months, spending time with family and visiting them and I have a lot of catching up to do with regards to my blog. I am hoping to be more regular with the posts.

Today's recipe is absolutely delicious and suprisingly very healthy. I had bought ingredients to make minestrone soup and didn't get around to making it. After a couple of days I realised that some of the vegetables would spoil if not used soon. It also happened that I didn't have a lot of time to cook that evening and I wanted to put dinner together real quick. So, in an attempt to use those vegetables and also cook in under 30 minutes, I decided to make this soup and fried rice. The result was just delicious. The fried rice turned out scruptious too, but that is another recipe. Another great feature of this recipe is that it is made with very less amount of oil and as a result is very healthy. I can't wait to eat this again.


Ingredients
1/2 onion, diced
2 garlic cloves, finely chopped
1/4 tsp dry basil leaves
1 zuccini, sliced
1 carrot, sliced
1 can of diced tomatoes
2 cups of vegetable stock
salt to taste
1 tsp extra virgin olive oil



Method
In a deep pan, heat the oil and add the onions and garlic and let them cook till the onion is transparent. Then add the basil and stir. Next, add the carrots and cook for a couple of minutes till they are slightly softened. Next add the zuccini and again cook till slightly softened. Then add the can of tomatoes, stir and then the vegetable stock. Bring the soup to a boil. You can let it boil for a couple of minutes till it is slightly thickened.  Add salt as needed. This is a clear soup and the broth will not be thick. Enjoy hot.


Tips
Taste the soup before adding additional salt to it as the vegetable stock will already have salt. It is easy to forget that and it may result in the soup being too salty. You can substitute vegetable stock with any other stock or even water. You can also use fresh tomatoes. If you do, then use at least 4 tomatoes. The base of the soup has a tomato flavor and that should be the prominent vegetable. It does take longer for the tomatoes to cook if you add fresh ones to the pan and then boil them in stock or water. Alternately, you can cook the tomatoes separately in a pressure cooker. Cook for one whistle and then use these instead of the canned tomatoes in the recipe.

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