How to make Burnt Garlic And Zucchini Soup -
The soup which is dominated by garlic flavour.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Garlic (लहसुन), Zucchini (ज़ुकीनी)
Cuisine : Fusion
Course : Soups
For more recipes related to Burnt Garlic And Zucchini Soup checkout Garlic Spinach And Chickpea Soup, Garlic and Cheddar Soup, Roasted Garlic and Potato Soup. You can also find more Soups recipes like Tomato And Basil Soup Prawn Ball Soup Minestrone Soup with Chicken Burnt Garlic Mushroom Soup
Burnt Garlic And Zucchini Soup Recipe Card
Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.
Prep Time : 11-15 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Burnt Garlic And Zucchini Soup Recipe
Garlic sliced thinly 25 cloves
Zucchini diced trimmed 2 medium
Olive oil 4 tablespoon
Onion chopped 1 small bunch
Potatoes sliced thinly 2 medium
Chicken stock 8 cups
Salt to taste
Black pepper powder to taste
Method
Step 1
Heat olive oil in a large heavy-based pan, add three-fourth of garlic and cook over medium heat for about ten minutes or until it turns light brown. Add onion and cook for another five to six minutes till the garlic is lightly burnt and onion is golden brown.
Step 2
Add potatoes and continue to cook stirring all the while. Add chicken stock (or water), salt and pepper powder to taste. Once it comes to a boil, lower the heat and let it simmer for half an hour. Take off heat and let cool slightly.
Step 3
Puree in a blender until smooth. Heat the puree and when it comes to a boil, add the zucchini pieces and cook for twenty to twenty five minutes till the zucchini is cooked and tender. Correct the consistency by adding stock or water, if needed.
Step 4
Toast the remaining one-fourth garlic in oven till golden in colour and crisp. Garnish the soup with this and serve piping hot.
Nutrition Info
Calories : 227.25 Kcal
Carbohydrates : 20.14 gm
Protein : 3.115 gm
Fat : 1.775 gm
Other : 2.04
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
