Ingredients
-
2 tbsp Oil or butter
-
3 cloves Garlic
-
1 Onion
-
1-2 Celery sticks (optional)
-
Salt
-
Chili flakes
-
1.5 tsp Dried oregano or mixed herbs
-
1/4 cup Zucchini
-
1/4 cup Carrots
-
1/4 cup Boiled sweetcorn
-
Other veggies (optional): Broccoli or beans, as desired
-
1 cup Boiled pulses
-
1 cup Tomato puree
-
1.5 tsp Brown sugar or jaggery powder
-
1/4 cup Bell peppers
-
Fresh basil leaves
-
Parmesan cheese or any preferred cheese
-
Avocado (optional)
About
Warm, comforting, and packed with wholesome goodness, the One-Pot Meal Soup is your perfect go-to meal for a quick yet nourishing dish. Loaded with vibrant vegetables, hearty grains, and flavorful spices, this soup combines everything you need in a single pot for ultimate convenience. Whether you’re looking for a light dinner or a cozy meal to combat chilly evenings, this versatile soup is both satisfying and healthy. Ready in under 30 minutes, it’s ideal for busy days when you want something wholesome without the hassle.
Benefits of One Pot Meal
- Nutritional Powerhouse
Packed with a variety of vegetables, proteins, and grains, this soup provides essential vitamins, minerals, and fiber in every spoonful. - Easy to Make
With minimal prep and cleanup, this one-pot wonder saves time and effort, perfect for those on the go. - Customizable
Adapt it to your preferences with your choice of veggies, proteins (like tofu, chicken, or beans), and grains (like quinoa, rice, or pasta). - Promotes Digestion
The soup’s warm, hydrating nature supports better digestion, making it a light yet filling meal option. - Weight Management
With its balanced mix of nutrients and low-calorie profile, it’s excellent for those aiming to maintain or lose weight.
Steps
1
Done
|
Heat 2 tbsp of oil or butter in a pan. Add 3 finely chopped garlic cloves, 1 medium-sized finely chopped onion, and (optional) 1-2 finely chopped celery sticks. Sauté until fragrant but avoid browning the mixture to keep the flavors fresh. |
2
Done
|
Add salt and chili flakes to taste. Stir in 1.5 tsp of dried oregano or mixed herbs for a burst of flavor. |
3
Done
|
Add 1/4 cup each of finely chopped zucchini, carrots, and boiled sweetcorn. Feel free to include other veggies like broccoli or beans if desired. Sauté the vegetables on medium heat for about 5 minutes, stirring occasionally. |
4
Done
|
Stir in 1 cup of boiled pulses (e.g., chickpeas and rajma) for a hearty, protein-packed kick. |
5
Done
|
Pour in 1 cup of blanched tomato puree. Let the mixture simmer for 5 minutes to allow the flavors to meld. |
6
Done
|
Adjust the consistency with water if needed. Add 1.5 tsp of brown sugar or jaggery powder to balance the acidity of the tomatoes. Stir in 1/4 cup of finely chopped bell peppers for color and crunch. |
7
Done
|
Bring the mixture to a boil, then turn off the heat. Add a few torn basil leaves for a fresh, aromatic finish. |
8
Done
|
Serve the dish hot, garnished with grated parmesan or your preferred cheese. Optionally, top with finely chopped avocado for added creaminess. |