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Spanish Vegetable Soup
Main Ingredients | Zucchini, Chickpeas (kabuli chana) |
Cuisine | Spanish |
Course | Soups |
Prep Time | 20-25 minutes |
Cook time | 25-30 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Easy |
Others | Veg |
Ingredients
- 1 medium zucchini, diced
- 4 medium turnips, peeled and diced
- 1 small butternut squash, peeled and diced
- 1 large bunch spinach, shredded
- 1 cup chickpeas, soaked overnight
- 2 tablespoons olive oil
- 2 medium onions, chopped
- 6 cups vegetable stock
- Salt to taste
- 2 medium green apples, deseeded and diced
- Crushed black peppercorns to taste
Method
- Pressure cook the chickpeas in sufficient water till done. Reserve the stock.
- Heat olive oil in a non-stick pan. Add the onions and sauté till translucent.
- Add the vegetable stock and reserved chickpea stock, stir and bring to a boil.
- Add the zucchini, turnip and squash, mix and cook till the vegetables are almost done. Add salt and mix.
- Add the apples, mix and cook for three to four minutes. Add the chickpeas, mix and bring to a boil.
- Add the spinach and crushed peppercorns and mix.
- Serve hot.
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