Ingredients:
1 medium/large Zucchini
1 large onion
1 large onion
½ tspn Garlic paste
½ tspn Ginger paste (can add more as per taste)
1 tspn olive oil
Seasonings:
Salt, pepper (to taste)
Garnishing: (optional)
Fresh cream
Method:
1. Finely chop all ingredients.
2. Heat oil in a pan and saute onions ginger and garlic firs, adding Zucchini when Onions are pink.
2. Heat oil in a pan and saute onions ginger and garlic firs, adding Zucchini when Onions are pink.
3. Throw all ingredients into a pressure cooker with some water for 3/4 whistles.
4. Remove from fire, puree with a hand blender to eliminate lumps.
5. Add seasonings to taste and bring to a boil.
6. Garnish with a teaspoon of cream.
note: Personally, I prefer to retain the fibrous consistency of a soup. You can run the pressure-cooked and pureed soup through a sieve to remove the same.
Vegetable Broth can be used instead of water any any stage of cooking.
note: Personally, I prefer to retain the fibrous consistency of a soup. You can run the pressure-cooked and pureed soup through a sieve to remove the same.
Vegetable Broth can be used instead of water any any stage of cooking.
