Do you miss summer? Try this easy-to-make soup and bring summer inside your house. Just taking a look at all these colorful vegetables will beat the winter blues.
Prep Time15 minutesmins
Cook Time30 minutesmins
Total Time45 minutesmins
Method: Cooking
Course: Soups
Servings: 6-8 Cups
Ingredients
2TablespoonsOlive Oil
1CupChopped Onions(1 Large Size)
2CupsCoarsely Chopped Zucchini(3 Medium Size)
1CupCoarsely Chopped Red Pepper(1 Medium Size)
1CupCoarsely Chopped Yellow Pepper(1 Medium Size)
2CupsChopped Ripe Tomatoes(3 Medium Size)
2Garlic Cloves, Crushed
½TeaspoonFennel Seeds(Optional)
Salt andPepperTo taste
3-4CupsWater or Homemade Vegetable Broth
Instructions
In a big pot, heat the oil and fry the chopped onions with a pinch of salt.
Once the onions are transparent, add the zucchini and peppers; salt it a little. Fry it for another 2 minutes.
Now add the tomatoes, crushed garlic and fennel seeds (if using). Add some more salt, pepper and water/vegetable broth. Simmer for 15-20 minutes or until the vegetables are tender. Use an immersion blender to puree the soup to desired consistency. Bring the soup back to heat for another minute or two and serve it hot. Taste and season accordingly.
Notes
Pumpkin, ash gourd, cabbage, cauliflower can be used instead of zucchini.
You can choose to puree the soup until very smooth or use short bursts of on and off, if you prefer chunky soup. As I have mentioned here a couple of times in my previous soup recipes, if you don't have an immersion blender you will have to wait for the cooked vegetables to cool down completely to puree the soup in a regular blender.