Mumbai monsoons made me sick last month and I ended up cooking healthy but quick and tasty food for myself for a quick recovery. Of course even fever couldn't keep me from experimenting in the kitchen!
So this is what I thought- why not combine all the orange-colored vegetables and see what becomes of it. It was very healthy and I had it with lightly toasted focaccia bread. Other suggestions for accompaniments are welcome!
Cooking time: 20 minutes
Serves: 1
You'll need:
- Orange bell pepper- 1
- Carrots- 2 medium sized
- Roma tomato- 1 medium sized
- White onion- ½ small sized
- Garlic- 2-3 cloves
- Whole milk-½ cup
- Extra virgin olive oil
- Fresh parsley- 2 twigs
- Salt, pepper, red chilli flakes (optional), cumin seeds
- Coarsely chop the veggies, onion and garlic.
- Heat 1 tbsp extra virgin olive oil in a pot, and add 1 tsp cumin seeds.
- Add onion and garlic and cook till they start to brown or caramelize, stirring often.
- Add the chopped carrots. Stir and cook on medium heat for about 4-5 minutes, until they soften.
- Add orange peppers, and cook for another 2-3 minutes.
- Finally, add the roma tomatoes and cook for another 2 or so minutes. Add the salt, pepper and chilli flakes to taste. Mix well and cook until the tomatoes soften. Turn the heat off.
- Add 1 tbsp milk and stir.
- Add the mix to a blender.
- Also separate the parsley leaves from the twigs and add to the blender. Reserve one for garnish.
- Blend until the mix becomes a smooth paste, adding another tbsp or so milk as needed.
- Boil the remaining milk in the pot, and add the blended paste. Mix well and bring the soup to a boil. Add more salt and pepper to taste.
- Serve hot and enjoy.
So this is what I thought- why not combine all the orange-colored vegetables and see what becomes of it. It was very healthy and I had it with lightly toasted focaccia bread. Other suggestions for accompaniments are welcome!
Cooking time: 20 minutes
Serves: 1
You'll need:
- Orange bell pepper- 1
- Carrots- 2 medium sized
- Roma tomato- 1 medium sized
- White onion- ½ small sized
- Garlic- 2-3 cloves
- Whole milk-½ cup
- Extra virgin olive oil
- Fresh parsley- 2 twigs
- Salt, pepper, red chilli flakes (optional), cumin seeds
- Coarsely chop the veggies, onion and garlic.
- Heat 1 tbsp extra virgin olive oil in a pot, and add 1 tsp cumin seeds.
- Add onion and garlic and cook till they start to brown or caramelize, stirring often.
- Add the chopped carrots. Stir and cook on medium heat for about 4-5 minutes, until they soften.
- Add orange peppers, and cook for another 2-3 minutes.
- Finally, add the roma tomatoes and cook for another 2 or so minutes. Add the salt, pepper and chilli flakes to taste. Mix well and cook until the tomatoes soften. Turn the heat off.
- Add 1 tbsp milk and stir.
- Add the mix to a blender.
- Also separate the parsley leaves from the twigs and add to the blender. Reserve one for garnish.
- Blend until the mix becomes a smooth paste, adding another tbsp or so milk as needed.
- Boil the remaining milk in the pot, and add the blended paste. Mix well and bring the soup to a boil. Add more salt and pepper to taste.
- Serve hot and enjoy.
