This soup, a meal by itself is an easy, healthy one-pot soup loaded with veggies like zucchini, squash and quinoa which has protein and high nutrients. A best soup for all, irrespective of age, and an easy to make healthy soup which can be taken during postpartum period.
Cooked quinoa - 1 cup
Zucchini - 1 (chopped into chunks)
Yellow pumpkin - 1 cup (chopped)
Spinach - fistful
Coriander leaves - fistful
Vegetable broth / water - as needed
Dried thyme / ajwain - 1/2 tsp.
Oregano / dried herbs - 1 tsp.
Black pepper powder - to taste
Chilli flakes - 1/2 tsp.
Bay leaves - 2
Tomato - 1
Lime juice - 2 tsp.
Olive oil - 1 tablespoon
Salt -to taste
Cook quinoa as instructed in the pack. Chop veggies to bite-sized chunks. Blanch tomato, peel the skin and puree. Roughly chop and blanch spinach, keep aside.
Heat olive oil in a heavy bottomed pan, add bay leaves and chopped pumpkin and saute for a while. Add tomato puree and saute for a minute. Now add vegetable broth / water. When it comes to a boil add cooked quinoa, salt, thyme, chilli flakes and oregano. Reduce the heat and cook until the pumpkin is tender. It should not be overcooked. It should be crunchy. Now add spinach and zucchini and allow it to boil for a couple of minutes. Switch of the stove and add lemon juice. Stir well. Season with black pepper powder, mix well and serve warm.
The veggies should be cooked but crunchy. Do not overcook veggies. You can use any summer/ winter/fall vegetables of your choice. Veg.broth/ water can be added more or less to get the desired consistency.
Variation: Onion, garlic can be added.