Last week I made soup from summer squash and other vegetables. My husband loves vegetables and I make lot of soups and salads. This is a light soup and can also be had as a light dinner.
1 cup chopped summer squash (zucchini, yellow squash, pattypan squash)
1 cup chopped onion
1/2 cup chopped carrot
1 handful peas
1 tomato chopped
1 1/2 tablespoon all purpose flour
1 1/2 tablespoon oil
1/4 tablespoon sugar
salt
2 tablespoon chopped cilantro or coriander leaves
pepper for taste
Method
Boil squash, tomato, peas and carrot till well cooked. Mash the vegetables so that some of them are mashed. This will help to thicken the soup. I blend it for around 5-10 seconds using a hand blender. Fry onion in 1/2 tablespoon oil till transparent. Add this to the vegetables. Fry flour in rest of the oil till light brown in color. Cool the flour and mix well in 1/2 cup cold water so that no lumps are formed. Mix the white sauce in the soup, add salt, sugar, coriander leaves and pepper and heat it on a low flame for 20 minutes. Serve hot with soup sticks or bread. I served it with vegetable wheat thins.
Serves: 2
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