Green Goodness Soup

Hello everyone I am Debashis, a recipe blogger. I am from India and I believe Indian food is much more than $10 all you can eat buffet. I share recipes of lesser known Indian dishes in North America online and with folks to help people cook good Indian food at home. I also want to remove the myth that all Indian food is spicy.

A bowl of cozy soup is like gold in winter, you can have all of it and yet you are never so full.This green bowl of soup has all the goods and hence I call it the Green goodness soup. The soup does not use any thickening agent and contains only green high nutritious vegetables to develop a one of a kind taste. Green pea’s gives the coarseness, zucchini acts as the thickening agent and spinach gives the extra green texture to the soup.

I have used black pepper corns as I like the bite of whole peppers in my soup. A lot of folks do not prefer this and if you are one of those then you should use pepper powder instead. Since I prefer to use a hand held blender for this one to keep the soup a little coarse, not all the pepper corns will get blended and you might a few while tasting your soup. This quantity would suffice for 3 servings or bowls of soup. You can add some nuts or melon seeds as garnish and serve the soup with some fresh salad for a night of healthy dinner. You can also throw in some cheese while garnishing the soup, it will make it Non-Vegan and hence I have not mentioned it as a step above. You can always wear your chef hat on and improvise further, let me know what you did differently to make this one better.

Ingredients:

Some olive oil

4 Garlic pods chopped small

1 Teaspoon of black pepper corn

1.5 Zucchini, diced small

1 Teaspoon of cumin powder

1 tablespoon of Pesto sauce

1.5 Bowl of spinach

1 Bowl of green peas

Salt to taste

1. Start the instant pot in Sauté mode and pour some Olive oil. You can also use a pressure cooker instead.

2. Add the garlic pods and sauté for 2 minutes.

3. Add the black pepper corns and zucchini , sauté for 3 minutes stirring continuously.

1. Add cumin powder and pesto sauce, sauté for 2 minutes.

2. Add the spinach now and sauté for 3 more minutes.

3. Add a bowl of green peas, salt to taste, 1.5 bowl of water and pressure cook for 3 minutes in the instant pot. If you are using a pressure cooker, cook for a whistle.

1.Release the pressure and open when the lid. Use a blender and blend the cooked greens into a thick soup.

2. Add some water if needed to develop the desired consistency and thickness, I like mine to be thick. Cook for 2 -3 minutes or bring to boil and the soup is ready. You can also add some more pepper powder if you want your soup to have some kick.