Zucchini Soup

Ingredients:

Zucchini - 2 (medium & chopped)
Scallion - 1 (big-chopped)
Basil leaves - 8 (small)
Oregano - 1 tsp. (dry)
Milk - ¼ cup (1% fat)
Extra virgin olive oil
Salt
Pepper
Flax seeds powder
Lemon juice - 2 tsp.

Method:
Heat the olive oil and add the scallions.
Add the zucchini and sauté for 2 minutes.
Add water by covering the zucchini.
When it is tender, add torn basil leaves and oregano.
Let it cook for 2 minutes.
Remove from heat and let it cool.
Blend them.
Add milk and give a pulse.
Add salt.
Sprinkle pepper powder, flax seed powder and lemon juice.
Have it warm with any bread.

Sent off to Usha's "Healthy Inspirations Event-Soups".

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Vegetables with Almonds

Ingredients:

Zucchini - 2 cups (quartered)
Mushroom - 2 cups (sliced)
Beans - ½ cup (cut into 1" to 1.5" pieces)
Onions - 2 (thinly sliced)
Ginger - 2 inches (shredded)
Mint leaves - 1tbsp. (chopped)
Pepper - 1 tsp. (crushed)
Garam masala - ½ tsp.
Salt
Yogurt - 2 tbsp.
Almonds - ¼ cup (blanched)
Oil
Bay leaves - 2
Coriander powder - 1 tsp.
Turmeric powder - ¼ tsp.

Method:
In a frying pan, heat the oil and fry the sliced onions with shredded ginger, crushed pepper and bay leaves.
Lower the heat and add turmeric and coriander powder, salt and garam masala. Stir.
Now add mushroom, zucchini, beans, and mint.
Pour in required water and cook till the veggies are done.
Beat the yogurt and add to the veggies. Let it simmer for 2 minutes.
Finally add the blanched and halved almonds to the veggies.
Serve warm.
RSRB

Sent off to Monthly Mingle: Winter Fruits & Vegetables hosted by Sudeshna Banerjee. Originally started by Meeta K.

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