Squash and Coriander Soup
18 mins Serves 4 Vegetarian
Ingredients:
| 3 cups | squash, peeled and diced |
| 1 cup | carrot, peeled and diced |
| 1 cup | celery, cubed |
| 1 medium | onion, finely chopped |
| 2 cloves | garlic, finely chopped |
| 3 cups | water |
| 1 tbsp | coriander powder salt and pepper to taste |
| ½ cup | coriander leaves, for garnish |
Directions:
1. Preheat a dutch oven on a medium flame; add onion and sauté until golden brown.
2. Mix in squash, carrot, celery, coriander powder and garlic to the sauté onions.
3. Add 3 cups of water and cook on a medium flame with the lid on and Redi-tempTM valve open.
4. Once the valve whistles, close the valve and lower the flame and cook for another 3-4 minutes.
5. Switch off the flame and let it rest for 5-6 minutes.
6. Open the lid, transfer to the mixer grinder. Blend it into a purée and strain it.
7. Add salt and pepper to taste, garnish it with coriander. Serve hot.
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