Spinach carrot beans, beet, cucumber and almond soup.
Low fat, delicious and warming. This vegetable and almond soup is very nutrients and filling. You will love the flavour of oregano and lemon.
Spinach – 1 and 1/2 cup washed and chopped
Carrot – peeled and chopped
Coriander leaves – 2 teaspoon chopped
Beans – 1/2 cup chopped
Cucumber – 1/2 cup chopped
Beetroot – peeled and chopped
Capsicum – 1/2 of 1 capsicum roasted peeled and chopped
Tomatoes – 2 chopped
Onion -1 diced
garlic -1-2 roasted peeled and chopped
Almonds – 5-6 soaked and peeled
Salt to taste
Oregano – 1 teaspoon
Lemon juice – 1 teaspoon
Roast the capsicum and garlic on flame with the help of a knife or fork until the skin starts to become become black.
Wash under running water or dip in cold water and peel. Chop and mix with other chopped vegetables.
Pressure cook with 2 glass water and salt. After 1 whistle cook on low flame for 20 minutes.
Let it cool. Add oregano. Blend the mixture with a hand blender or mixer grinder. You can add water to get your desired consistency. I like the soup thick.
Taste and adjust the seasoning. Add lemon juice.
Serve with black paper powder and butter or cheese.
You can add little more lemon juice if you like.