Light-n-easy Zucchini & Spinach soup

November 16, 2009 in easy, Quick, Soups

So Delhi it is! Things have taken longer than expected but the result was definitely worth the wait. Rishab has finally decided to take up a job in Delhi and we’re both very excited to start our new life here. Of course, now comes the tough part – looking for an apartment and setting it up! The next 1-2 months will be busy as expected, but also very exciting. I am just waiting to do up my new home, especially the kitchen :)
Delhi’s getting colder as winter is setting in…and nothing feels as good as a bowl of steaming hot soup on a chilly winter evening! Here’s one really easy and oil-free spinach and zucchini soup recipe. It is primarily a zucchini soup recipe, but I add a little spinach to give it a nice green color. Adding a potato helps in giving it a thick and creamy consistency without adding any cream. You can increase or decrease the quanity of milk according to the consistency you desire.
For 4 servings:
2 medium zucchini, cut into big chunks
1 cup spinach leaves
1 small potato, peeled and halved
1 small white onion, peeled and halved
1 clove garlic, peeled
250 ml water
200 ml milk
1 tsp dried herbs of choice (I used a Herbs de Provence mix)
1 tbsp fresh parsley (optional)
4 tbps heavy cream
salt and pepper
In a pressure cooker, add the water, spinach, zucchini, potato, onion, and garlic. Boil until all the vegetables are tender. Puree all the boiled vegetables in a blender. Add the milk, salt, dried herbs and bring to a boil. Turn off the flame and add the fresh parsley. Pour into bowls and garnish with some cream and freshly-ground pepper. Finish off with a leaf of parsley.