This south Indian zucchini soup is inspired
by my love of simple, veggie-based soups. To be completely honest, this soup is
also inspired by my laziness this Sunday evening. In fact, I’m going to tell a
story about it to compensate for my lack of creativity in the recipe, haha. So
here’s how this went down…
I go with the family to Sangeetha every
Sunday as a breakfast treat. I’m sure I’ll write a restaurant review of this
place, but it’s like the south Indian version of Denny’s—great for breakfast
and a beloved icon of the region. I adore many things about this restaurant,
but in particular is their coconut chutney in three flavors: cilantro, tomato,
and plain. I asked for some of this stuff in a to go bag after finishing my
usual appam.
I could wax poetic about coconut chutney
all night. When I first came to India, I would eat two packs of it as if it
were hummus. I also gained a few pounds which made me think perhaps I should go
easy on the stuff considering it’s basically nothing but delicious coconut, oil
and spices.
Tonight, as I’m wondering what to eat for
dinner, I decided to experiment with the chutney and came up with this:
Serves 1 as light snack
Ingredients:
1 raw zucchini
2 tsp tomato coconut chutney (or any of the
flavors)
Pinch of salt.
Blend together and add water if necessary;
season to taste.
Yes, that’s it. I told you—I’m lazy! Of
course, tomato coconut chutney isn’t the easiest thing in the world to get if
you’re not right down the street from somewhere selling idlis and dosas for 30
rupees (60 cents). Here’s a recipe,
but I can’t vouch for it tasting the same as my beloved Sangeetha’s. And if you
live outside of India, this is when I’m going to point my finger and laugh,
cruelly exclaiming, “now you know how it feels to Indians when you include
things like raw nut butters, leafy greens, and peaches in your vegan recipes!
Bwahaha!”
This vegan Indian soup recipe makes it easy
to take the best of Indian flavors and give it a healthy twist. This was one of
the tastiest ways to get in my veggies, that’s for sure.
Cooking addendums:
You can add an infinite number of things to
this combination, be it other vegetables or spices. Maybe add another zucchini
and a clove of garlic for a punch. Or turmeric and cumin. Maybe pepper. That’s
all up to you. What I do know is that blended zucchini and chutney make for a
fantastic, delicious soup base.
Sorry, you can see I already started eating it! |
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