Tag: vegetarian

Zucchini, Tomato & Red Pepper Soup

Zucchini, Tomato & Red pepper Soup1

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?! 🙂

Zucchini, Tomato & Red pepper Soup2

Serves: 2 hungry souls as dinner

Recipe can be easily doubled if you wish to freeze extra portion or feeding larger family

Ingredients:

  • 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

Directions:

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! 🙂

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Cheesy Broccoli Bites

Broccoli Bites3

 

Hello beautiful people,

I hope you all had an awesome weekend. I personally had a very enjoyable Sunday (I have a working Saturday 🙁 ). But on Sunday, my hubby’s few friends and us got together for a brunch and played Pool, Dumb Charades etc. and it was whole lotta fun!!! And then my Monday Blues started (can u blame a girl???).

So coming to last weekend, I was too tired after work on Saturday to cook anything elaborate for dinner and too finicky to eat out or order in! Plus there was a broccoli head staring at me in fridge from last week and I hate wasting/throwing any form of food. Hence I thought of making this eezee-peezee appetizer and decided to serve it over Tomato & Red Pepper Soup.

It turned out to be an amazing combo!

Posting my recipe for Tomato & Red Pepper Soup is a tale for another time (I know you can’t wait but plzz wait!!!). So here comes the recipe of yummilicious Cheesy Broccoli Bites!

Ingredients:

  • 250 gms fresh broccoli head, cut into florets and steamed
  • 100 gms grated white cheddar cheese
  • 2 eggs
  • salt and pepper
  • 1 tsp dried thyme
  • 1/2 tsp garlic powder
  • 1/2 cup breadcrumbs

Directions:

Cut broccoli into big florets. Let it steam for 2 minutes and then chop it finely.

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Mix all the ingredients together in a large bowl.

 

broccoli Bites
Form small patties with your hands and lay on a greased parchment lined baking sheet.

Bake at 375F/190C for 30 minutes, turning the patties after the first 15 minutes.

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Serve it hot with accompaniment of your choice. They taste great with soup, salad or as is with tomato ketchup! 😉

P.S. You can also serve these with the homemade low-fat Ranch dressing from this recipe: http://cookbybook.wordpress.com/2013/04/18/veggie-shooters/

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