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Zucchini Soup

If you were to scroll through the food posts on this blog, you’d be tempted to believe that dessert is all I ever eat. I mean, I even have a breakfast dessert recipe, for sweet tooth’s sake! Sure, I try to put a healthy spin on everything, but you’ll agree that now seems like a good time to break this sweet trail. Time for some detox for the food- blogging soul? This Zucchini Soup is as good as it gets.

Back when my celebrity management filled days left me with little time for anything else, I believed soups were cumbersome to make at home and always ended up ordering take out. That was until I rolled up my corporate sleeves and stepped into the kitchen and discovered this recipe… It’s so simple and the flavours are so delicate and FRESH!

But the real hero of this recipe is the humble old pressure cooker that cuts down cooking time drastically, making this a ‘go –to’ recipe for busy weeknights when you’re craving soup. Ideally, I’d suggest that this soup be served chilled, but everyone around me loves it warm. For moi, a chilled serving of this soup feels as invigorating as eating a bowl of salad. Add some crusty bread… aah I’m in carb heaven!

The recipe, adapted from here

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Zucchini Soup
If you were to scroll through the food posts on this blog, you’d be tempted to believe that dessert is all I ever eat. I mean, I even have a breakfast dessert recipe, for sweet tooth’s sake! Sure, I try to put a h
Servings
serving
Ingredients
Servings
serving
Ingredients
Instructions
  1. Chop the zucchini crosswise, then lengthwise and then roughly into pieces. With the gas on medium heat, heat the oil in the pan of a pressure cooker and add the garlic, zest and chilli flakes. As the garlic starts to sizzle and the oil becomes fragrant, add the chopped zucchini. Give it a good stir, allowing the zucchini to get coated with the other ingredients. Pour the vegetable stock over the zucchini and add a pinch of salt. Cover the pressure cooker with its lid and seal tightly. Turn the gas flame on to high and give it just one whistle. Allow the steam to be let off completely before opening the lid of the pressure cooker. Allow the contents of the pressure cooker to cool, then blend either with a hand blender or in a mixer until smooth. Check for salt and season with salt and pepper as required.
  2. Serve chilled or slightly warm.
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2 Comments on “Zucchini Soup

aliasgarmukhtiar mukhtiar
July 1, 2013 at 1:02 pm

yummy

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Tarika Singh
December 17, 2013 at 7:15 am

🙂

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