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.