Sometimes when we are in need of a very simple / light dinner and when the usual options look boring, we used to turn to soups. Well that phase began when I did Around The Worl in 30 Days with Soups and Salads as the theme. Lil Angel used to join me in having soups for dinner and this continued for a while.
I paired this Spinach and vegetable soup with a Libyan Herb Bread. The soup by itself is very filling and the I ended up eating more soup than the bread. Lil Dude just just the bread and Lil angel loved to soak up the soup with the bread and eat the veggies separately!
This post is for Blogging Marathon #7, Week 1 ,Day 1, and the theme I have chosen for this week is Vegetarian Dinners.
Oil- 1 teaspoon
Garlic-3 pods, sliced
Ginger- a small piece, sliced
Tomato -1 roughly chopped
Mixed vegetables- 2 cups [I used carrots, beans cauliflower]
Tomato puree- 1 cup
Red chili powder- 1 teaspoon [ adjust to taste]
Salt to taste
Boiled peanuts- a handful
Boiled sweet corn- a handful
Boiled dried beans – 1 handful
Spinach-1 small bunch, chopped
Heat oil in a pressure cooker and add onion, garlic and ginger.Saute for a minute.Add the tomato , chopped vegetables, tomato puree.Now put in 1 1/2 cups of water .
Put in the chili powder, salt and bring to boil. Pressure cook for 3 hisses/ 10 minutes.
When the pressure releases, remove the lid and simmer the soup. Ad the peanuts, sweet corn ,beans and spinach. Mix and let it simmer for 5 minutes. Remove from heat and serve.
- Use any vegetable that you have at hand. You can include peas, potato along with the vegetables used here and add mushrooms in the end along with the spinach.
- I had a little of boiled peanuts, sweet corn and dried beans and so added them at the end. You can soak them for 4-5 hours and add them along with the vegetables too.
- Adjust the quantity of water to suit your taste