My favourite time of the year is here. Yes, it is winter. Winter is the time to laze around and eat hot, spicy food. It is also the best time to gulp down a nice bowl of hot soup. And no, by that I don’t mean the ready-to-make soup sachet you get in supermarkets. Do you know that instant soups have a negative effect on your body? A lot of preservatives and additives go into the making of such soups, which when consumed on a regular basis increases the risk of many metabolic disorders.
Why worry when you can make fresh, healthy soups at home in a few minutes? Trust me, there is nothing like home-made soups. You have the freedom to combine vegetables of your liking. I started experimenting with different vegetables and have succeeded so far. This is a no cream, no stock soup. Yes, you read that right. This soup is an ultimate saviour when you don’t have a stock in handy or when you dont have the time to make one. Doesn’t the colour tempt you to have a sip? This slightly bitter-sweet soup is very simple and flavourful. You can have it as it is or dunk in a piece of soup stick/garlic toast.Serve this soup as an afternoon snack or before a meal. It will keep you satiated, thereby stopping you from bingeing on high-calorie foods.
- Red bell pepper-1 medium
- Butter/olive oil-1 tsp
- Salt- As required
- Cumin powder-1/2 tsp(optional)
- Italian seasoning(mixed herbs)-1 tsp(optional)
- Black Pepper- As required
- Water- 1 cup
Heat a pan/tawa with butter/olive oil, add chopped carrots, red bell pepper, onion,zucchini and saute for 2-3 minutes.
Let it roast on low-medium flame for sometime. Let it cool.
Add the roasted veggies to a mixie jar/food processor, add water and blend into a smooth puree
Heat a kadai/wok, add the puree and bring it to a boil. Add cumin powder, italian seasoning, salt and mix well.
Simmer for 2 mins. Serve hot with a dash of pepper.