I tried a lot of soup recipes last winter and this was one of our favorites. It had a distinct taste and flavor from the red pepper and fennel. It was quite a combination. With a week of scorching sun during the first week of March, I thought that I won’t be preparing soups as often as I was doing it in winter. Guess what, the weather has taken a u-turn here and it is quite chilly and dull again and I have started making soups. So this is one of the best soup recipes to try when you need to recharge yourself after a long day.
Summer-in-a-Bowl Soup Recipe
|Prep Time||Cook Time||Makes|
|15 Mins||30 Mins||6-8 Cups|
- 2 Tablespoons Olive Oil
- 1 Cup Chopped Onions (1 Large Size)
- 2 Cups Coarsely Chopped Zucchini (3 Medium Size)
- 1 Cup Coarsely Chopped Red Pepper (1 Medium Size)
- 1 Cup Coarsely Chopped Yellow Pepper (1 Medium Size)
- 2 Cups Chopped Ripe Tomatoes (3 Medium Size)
- 2 Garlic Cloves, Crushed
- 1/2 Teaspoon Fennel Seeds (Optional)
- Salt and Pepper To taste
- 3-4 Cups Water or Homemade Vegetable Broth
- In a big pot, heat the oil and fry the chopped onions with a pinch of salt.
- Once the onions are transparent, add the zucchini and peppers; salt it a little. Fry it for another 2 minutes.
- Now add the tomatoes, crushed garlic and fennel seeds (if using). Add some more salt, pepper and water/vegetable broth. Simmer for 15-20 minutes or until the vegetables are tender. Use an immersion blender to puree the soup to desired consistency. Bring the soup back to heat for another minute or two and serve it hot. Taste and season accordingly.
- Pumpkin, ash gourd, cabbage, cauliflower can be used instead of zucchini.
- You can choose to puree the soup until very smooth or use short bursts of on and off, if you prefer chunky soup. As I have mentioned here a couple of times in my previous soup recipes, if you don’t have an immersion blender you will have to wait for the cooked vegetables to cool down completely to puree the soup in a regular blender.