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Winter Vegetables Soup

Winter hasn’t set in yet, and my city is still sweltering in the October heat. But a few hectic days of travel and sudden changes in weather later; I found myself suffering from a cold and yearning for a warm, hearty soup. So even though I usually make this soup on chilly December evenings, I made this soup with all my favorite winter vegetables although they are not in season at the moment; pumpkin, carrots, beetroot and zucchini. Apart from its bright color and comforting taste, what I love the best about this soup is that it is extremely rich in nutrients like beta-carotene, Vitamin A, C and E, minerals and dietary fibres.

Ingredients:

250g Pumpkin, peeled and diced;

1 carrot, peeled and diced pieces;

½ beetroot, peeled and diced;

1 zucchini, peeled and diced;

3 cloves of garlic, roughly crushed,

1 tsp Extra virgin Olive oil;

500 ml Vegetable stock (or water plus vegetable stock cubes);

Salt to taste;

Pepper to taste;

Dried oregano, to taste.

Winter vegetables soup

Winter vegetables soup

  1. Heat some olive oil in a pot and add the crush garlic into it. Cook for a few seconds.
  2. Add all the vegetables to the oil and toss them together. Cover and cook on low flame for a few minutes till the vegetables are slightly caramelized.
  3. Add the vegetable stock to the pot. Cover and cook on low flame till the vegetables have cooked through well.
  4. Blitz the contents with a stick blender to make a puree. Add salt and pepper to taste. Add water if a thinner consistency is desired.
  5. Bring the soup to a boil and serve hot with a sprinkle of oregano; along with soup sticks or a slice of toasted bread.
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This entry was posted on October 23, 2015 by in Recipes and tagged , , , .
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