Potato, Zucchini and Tomato Soup ( Soups and Salads Recipe )
by Tarla Dalal
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.
Potato, Zucchini and Tomato Soup ( Soups and Salads Recipe ) recipe - How to make Potato, Zucchini and Tomato Soup ( Soups and Salads Recipe )
Preparation Time: Cooking Time: Total Time:
Makes 6 servings
For The Vegetable Stock
1/4 cup cauliflower florets
1/4 cup roughly chopped onions
1/4 cup roughly chopped carrots
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 tomatoes
2 tbsp olive oil
1 tbsp finely chopped garlic (lehsun)
1/2 cup finely chopped onions
salt and freshly ground black pepper (kalimirch) powder
1/2 cup grated processed cheese
For The Garnish
a sprig of parsley
For the vegetable stock
- 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.
For the soup
- 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.
Potato, Zucchini and Tomato Soup Video by Tarla Dalal
| Energy | 109 cal |
| Protein | 2.8 g |
| Carbohydrates | 9.4 g |
| Fiber | 1.4 g |
| Fat | 6.8 g |
| Cholesterol | 0 mg |
| Vitamin A | 181.8 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.6 mg |
| Vitamin C | 20.6 mg |
| Folic Acid | 18.8 mcg |
| Calcium | 77.7 mg |
| Iron | 0.6 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 10.3 mg |
| Potassium | 182 mg |
| Zinc | 0.3 mg |