Potato Zucchini and Tomato Soup by Tarla Dalal

Tarla.Dalal's picture

Dec. 13, 2013

This is an energy rich and crunchy soup! Creamy potatoes, crunchy zucchini and tangy tomatoes combine really well to make a dense, delicious soup. Further to that, 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 a sprig of parsley to give the perfect finishing to this tangy, crunchy soup.

Ingredients

For vegetable stock
Cauliflower florets 1/4 Cup (4 tbs)
Onion 1/4 Cup (4 tbs) , roughly chopped
Carrot 1/4 Cup (4 tbs) , roughly chopped
Cabbage 1/4 Cup (4 tbs) , roughly chopped
For the soup
Potato cubes 1 1/2 Cup (24 tbs) , peeled
Zucchini 1 1/2 Cup (24 tbs) , unpeeled and chopped
Tomato 1/2 Cup (8 tbs) , chopped
Olive oil 2 Tablespoon
Garlic 1 Tablespoon (lehsun)
Onion 1/2 Cup (8 tbs) , finely chopped
Black pepper powder To Taste (kali mirch)
Salt To Taste
Processed cheese 1/2 Cup (8 tbs) , grated
For garnish
Parsley sprig 1

Directions

GETTING READY

FOR THE VEGETABLE STOCK

1. Combine 5 cups of water with all the vegetable stock ingredients in a pan, and boil on medium flame for 10-15 minutes.

2. Using a strainer, strain the mixture and discard the vegetables. Keep the stock aside

MAKING

FOR THE SOUP

3. In a deep dish pan, heat olive oil, and then add garlic. Sauté on medium flame for about 30 seconds. Add onions, and sauté for a minute. Then add potatoes, mix well, and cook for a couple of minutes, while stirring occasionally.

4. Add the zucchini, combine well and cook for a minute, before adding tomatoes, vegetable stock and salt. Stir well and cook on medium level of heat for 10 minutes, while stirring occasionally.

5. While the soup cooks, mash the cheese properly with your fingers, and divide the cheese mash into 12 equal portions. Roll each portion in the form of a small cheese ball.

SERVING

6. Serve the soup hot with cheese balls, garnished with parsley.

Recipe Summary

Difficulty Level: Easy
Cook Time: 40 Minutes
Ready In: 40 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 212Calories from Fat 95

 % Daily Value*

Total Fat 11 g16.9%

Saturated Fat 3 g15%

Trans Fat 0 g

Cholesterol

Sodium 312 mg13%

Total Carbohydrates 25 g8.3%

Dietary Fiber 3 g12%

Sugars 4 g

Protein 6 g12%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet