Potato, Zucchini and Tomato Soup ( Soups and Salads Recipe )

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Potato, Zucchini and Tomato Soup ( Soups and Salads Recipe )

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Tarla Dalal

06 December, 2024

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Potato, Zucchini and Tomato Soup ( Soups and Salads Recipe )

Table of Content

About Potato, Zucchini And Tomato Soup ( Soups And Salads Recipe )

Ingredients

Methods

Nutrient values

Creamy potatoes, crunchy zucchini and tangy tomatoes combine really well to make a dense, delicious soup. And carbohydrate-rich potatoes convert any dish into a meal, all by itself. This soup too, can make a quick dinner if you are not in the mood for a proper meal. Cheese balls add a nice surprise to every spoonful. This also makes a wonderful appetizer to a formal dinner. Garnish with sprig of parsley to give the perfect finishing to this tangy, crunchy soup.

Ingredients

For The Vegetable Stock

1/4 cup cauliflower florets

1/4 cup roughly chopped onion

1/4 cup roughly chopped carrot

1/4 cup roughly chopped cabbage

For The Soup

1 1/2 cups peeled potato cubes

1 1/2 cups finely chopped zucchini (unpeeled)

1/2 cup chopped tomato

2 tbsp olive oil

1 tbsp finely chopped garlic (lehsun)

1/2 cup finely chopped onion

salt and freshly ground black pepper (kalimirch) powder

1/2 cup grated processed cheese

For The Garnish

a sprig of parsley

Method

For the soup

Heat the olive oil in a deep pan, add the garlic and sauté on a medium flame for 30 seconds.
Add the onions and sauté on a medium flame for 1 minute.
Add the potatoes, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
Add the zucchini, mix well and cook on a medium flame for 1 minute.
Add the tomatoes, vegetable stock and salt, mix well and cook on a medium flame for 10 minutes, while stirring occasionally.
Meanwhile, place the cheese on a plate and mash it well with your fingers.
Divide the mixture into 12 equal portions and roll each portion into a small cheese ball.
Serve immediately garnished with cheese balls and parsley.

For the vegetable stock

Combine 5 cups of water, cauliflower florets, onions, carrots and cabbage and boil on a medium flame for 10 to 15 minutes or till they release flavour.
Strain using a strainer. Keep the stock aside and discard the vegetables.