Greek Yogurt Soup With Zucchini, Lima Beans & Red Lentils#SundayFunday

The vegetables melts into a thick base without any cream. The red lentils give it enough substance to actually keep you full. The yogurt and apple cider vinegar at the end is elevates this soup and makes it interesting. That little bit of tang wakes everything up and keeps the soup from feeling flat.

The red lentils and blended vegetables, which makes this soup surprisingly filling without feeling heavy. Serve this with Soft Bread Rolls for Soup, to round out the meal and soak up every last bit of the soup.
Read My Notes before making this soup.

Ingredients
1 Tablespoon Olive Oil
1 Medium Onion - roughly chopped
2 Large Red Carrots - roughly chopped
1 Medium Zucchini - roughly chopped
1 Cup Cubed Pumpkin - roughly chopped
1 Cup Fresh Lima Beans - boiled and blended
3 Cloves Garlic - minced
1 Teaspoon Dried Oregano
¼ Teaspoon Chilly Powder
6 Cups Vegetable Stock
1 Cup Red Lentils - rinsed
1½ teaspoons Salt - divided
Freshly Cracked Black Pepper to taste
1½ tablespoons Apple Cider Vinegar
1 Cup Hung Curd / Greek Yogurt
Method

Boil the lima beans till cooked, cool them. Blend it along with the water, then strain it. Keep this aside
Heat the olive oil in a heavy bottomed pot over medium heat. Add the onion, garlic and all the veggies sauté for a minute Season with ½ teaspoon salt and a few cracks of black pepper. Cover and cook, stirring occasionally, until the vegetables begin to soften.
Add the garlic and chilly powder. Cook for about 1 minute until fragrant.

Pour in the stock and the blended lima beans,red lentils and bring this to a boil. Cover, reduce heat, and simmer until the lentils are fully cooked and soft, about 15 to 20 minutes stirring in between.
Turn off the heat and let the soup cool slightly. Use an immersion blender to blend until smooth. Scoop out 1 to 2 cups of the hot soup and set aside.

Add the Greek yogurt to a bowl. Slowly whisk in the reserved hot soup to temper the yogurt.
Stir the yogurt mixture back into the pot. Add the remaining salt and apple cider vinegar. Taste and adjust seasoning as needed. Serve warm.

My Notes
Reheat gently after adding the yogurt to avoid splitting
This soup freezes well before the yogurt is added.
You can skip adding beans to this soup.
Cook the beans, then blend it and strain it. If you add it to cook along with the veggies, the bean skins do not blend into a smooth puree and instead leave a grainy or textured consistency in a soup, give it a rough texture and giving it a slightly gritty consistency. Skins give a awful mouthfeel / papery feeling on the tongue, when enjoying a creamy smooth soup.

Labels: Red Lentils, Soup, Lima Beans, Zucchini, Yogurt, Sunday Funday

For Sunday we are sharing recipes with" Beans".

• Butter Beans Curry, Maharashtrian Sprouted Usal, Instant Pot Recipe by Cook with Renu
• Creamy Thyme Butter Beans by Food Lust People Love
• Greek Yogurt Soup With Zucchini, Lima Beans &; Red Lentils by Sneha's Recipe
• Ham & Baby Lima Bean Soup by Amy's Cooking Adventures
• Pizza Beans by A Day in the Life on the Farm
• Southern Style Green Lima Beans by Making Miracles
• Summer Squash Succotash by Karen's Kitchen Stories
• Vaal Nu Shaak by Mayuri's Jikoni
• Why All the Hate? Recipes to Convert Lima Bean Despisers by Culinary Cam 

Grilled Zucchini Bruschetta Bites#Alphabet Challenge

These Keto Zucchini Bruschetta Bites are a fun and tasty and a great way to enjoy a tasty alternative where the toast is replaced with slices of zucchini making for some light, bite sized treats! Whether you are looking for a Keto appetizer, snack or even a light meal these zucchini bruschetta bites are the perfect finger food!

Ingredients
2 Medium Zucchini - sliced ⅛ inch thick
2 Medium Tomatoes - diced
2 Tablespoons Basil - chopped
2 Tablespoons Balsamic Vinegar
1 Clove Garlic - minced
Salt & Pepper to taste
Cheese Slices as required.
Grated Pizza Cheese as required
Method

Mix the basil balsamic vinegar, garlic, salt and pepper. Keep aside.
Top the zucchini slices with a piece of cheese slice then tomato the mixture of the tomatoes, basil, balsamic vinegar mix, sprinkle on the pizza cheese.

Broil or grill until the cheese has melted.

Enjoy these bites...yum!! 
Labels: Alphabet Challenge, Keto, Low Carb, Zucchini, Appetizer, Snack

Let's take a look at the recipes being shared today with Alphabet "Z" 

• Culinary Cam: A Holiday Zaza or Two or Three - Cheers!
• A Day in the Life on the Farm: Baked Ziti 
• Food Lust People Love: Boursin Zucchini Tart 
• Sneha’s Recipe: Grilled Zucchini Bruschetta Bites
• Blogghetti: Homemade Za’atar Seasoning 
• A Messy Kitchen: Lemon Eton Mess 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Simple Zero Cream Creamy Butternut Squash Soup
• Karen’s Kitchen Stories: Zacatecas Beef Stew
• Jolene’s Recipe Journal: Zeppole 
• Mayuri’s Jikoni: Zeytin Piyazi 

Zucchini Balls & Chicken Bake-Keto#AlphabetChallenge

Keto Zucchini Ball With Creamy sauce is become my all time favorite. I make this so often and love it. This time added leftover shredded chicken and baked this dish. Tasted so good.

Ingredients

½ Cup Leftover Shredded Chicken
4 Zucchini Balls With ½ Cup Creamy Sauce
2 Tablespoons Sour Cream
1 Egg
Salt to taste
2 Tablespoons Grated Cheddar & Mozzarella Cheese
Method

In a 6" baking Pyrex dish spread the leftover chicken, then arrange the balls on top, in the remaining sauce, add the sour cream and egg, with salt to taste, give it a good whisk. Sprinkle a tablespoon of cheese non top of the balls, then the whisked sauce, then again cheese. Cover the dish with a foil.

Bake it in a preheated Air Fryer for 20 minutes at 180°C. 
Enjoy this warm.

Labels: Air Fryer, Chicken, Zucchini, Egg, Main course, Appetizer, 

Let's take a look at the recipes being shared today with Alphabet "Z" 

• Jolene’s Recipe Journal: Easy Ziti Bake 
• Culinary Cam: Zabaglione alle Mandorle 
• Karen’s Kitchen Stories: Zuppa Toscana 
• Blogghetti: Baked Ziti with Ground Beef 
• Food Lust People Love: Zucchini with Bacon Pangrattato 
• Sneha’s Recipe: Zucchini Balls & Chicken Bake -Keto 
• A Day in the Life on the Farm: Kolokithipites 
• A Messy Kitchen: Zucchini Jam 
• Magical Ingredients: Zhoug Zalouk Paratha Pockets 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Zesty Italian Balsamic Baked Oyster Crackers 
• Mayuri’s Jikoni: Za’atar Swirls 

Keto Zucchini Balls In Creamy Tomato Gravy#Foodieextravaganza

These delicious zucchini balls are a perfect vegetarian meatball substitute.  Serve them as a healthy snack or make a creamy tomato gravy that you can enjoy as a main course, that too low carb/keto. This are finger licking and melt in your mouth zucchini balls.

Ingredients
2 Large Zucchini- grated
1 Spicy Green chilli - finely chopped
3 Spring Onions - finely chopped
1 Teaspoon Ginger Garlic paste
15 Mint leaves - chopped
¼ Cup Coconut Flour
2 Tablespoon Psyllium Husk powder
Extra Light Olive Oil for frying
6 Almonds - finely chopped
Salt & Black pepper to taste
For The Gravy
1 Cup Sugar Free Pasta Sauce - Homemade
2 Tablespoons Butter
2 - 3 Tablespoons Heavy Cream
1 Small Onion - finely chopped
2 Cloves Garlic - minced
1 Teaspoon Red Chilli Flakes
1/2 Teaspoon Oregano
Salt and Pepper powder to taste

Method 

Place grated zucchini in a clean tea towel and squeeze  it well to remove excess moisture. 

Keep the stock/ juice squeezed will use this for the gravy.

Transfer zucchini to a large bowl with chopped green chilly , spring onion, salt, psyllium powder and coconut flour. Season with salt and black pepper to taste and mix well to combine. 

Let is form a nice soft dough.

Shape zucchini mixture into round kofta/balls.

Heat a teaspoon of olive oil in a cast iron appe pan/ cast iron aebleskiver pan over medium heat.  

Fry in batches till brown and cooked . Remove into a plate.

In a large pan heat butter and oil, sauté the onion, garlic till soft and translucent. Add the pasta sauce and all the seasoning cook till oil surfaces. Add the cream and give it a good mix
As the sauce started to bubble. Add the zucchini balls, simmer for a minute & switch off the flame. 

Dish is ready to serve. Garnish with chopped mint and coriander leaves.
Serve with with this Keto Flatbread & Enjoy!! 

Labels: Keto, Low Carb, Vegan, Gluten free, Zucchini, Kofta, Pasta sauce, Sugar Free, Homemade, Main course, International Cuisine, Foodie Extravaganza Party  

• Black Bean and Zucchini Enchilada Casserole by A Day in the Life on the Farm
• Cheesy Summer Squash Sourdough Flatbread by Food Lust People Love
• Golden Zucchini with Whipped Ricotta and Feta by Pandemonium Noshery
• Keto Zucchini Balls in Creamy Tomato Gravy by Sneha's Recipe
• Seared Zucchini Topped with Fresh Corn Salad by Culinary Cam
• Zucchini & Orzo Pasta Baked Cheddar Casserole by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Zucchini Slaw by Karen's Kitchen Stories
• Zucchini with Cheese Flatbread by Palatable Pastime

Creamy Zucchini Soup#SoupSwappers

Had some frozen zucchini in the freezer decided to make a delicious creamy soup with my DIY/Homemade Cream Of Soup Mix. This is so quick and delicious to make do try this recipe.

Ingredients
½ Cup Level Cream Of Soup Mix -DIY/Homemade
1 Big Vegetable Stock Cube
4 - 5 Cups Water
2 Cups Diced Zucchini - I used frozen
1 Clove Garlic - minced
1 Small Onion - finely chopped
A Dash of Black Pepper powder
Salt to taste
1 Tablespoon Butter
1 Teaspoon Mixed Herbs
Toasted Chopped Almonds - as required

Method 

In a sauce pan add the butter , garlic and on medium low flame sauté for a minute, immediately add the onions and sauté till its translucent. Add the cream of soup mix and stir it with a whisk for a minute or two. Now add the diced zucchini and sauté till it softens. Add the stock cube and water and whisk till it is lump free. Continue to whisk on medium low flame till it comes to a boil. Taste for salt and pepper, give the soup a good mix. Puree this in a blender. Add this puree back into the soup and again give it good whisk and heat it if necessary. 

Serve this into big bowls, garnish with a dash of pepper powder and few fresh basil leaves and chopped toasted almonds ( this is optional), the toasted chopped almonds give an awesome crunch to the soup. Enjoy it as a meal or as an appetizer.

Labels: Zucchini , Vegetarian, Main course, Appetizer, Soup, Soup Swappers, International Cuisine

Want some great ideas for soups with frozen vegetables? Check out what the rest of the Soup Saturday Swappers group created for this! 

• Creamy Zucchini Soup - Sneha's Recipes   
• Curried Carrot and Red Pepper Soup from Magical Ingredients
• Easy Slow Cooker Vegetable Beef Soup - Karen's Kitchen Stories
• Quick and Healthy Butternut Squash Soup - A Day in the Life on the Farm
• Slovakian Green Bean Soup - Pandemonium Noshery

Keto Beef Mince With Broccoli & Zucchini#Foodieextravaganza

This is a creamy delicious and simple main course dish to prepare. For this recipe you can substitute any Keto approved veggies, this will still taste yummy. Net Carbs per serving is just 7grams.

Serves 2
Ingredients
250 grams Beef Mince
150 Grams Broccoli florets with stalks
150 Grams Zucchini
¼ Cup Onion
2 Teaspoons Minced Garlic
½ Teaspoon Paprika Powder
½ Teaspoon Red Chilli Flakes
½ Teaspoon Fresh Thyme
25 Grams Grated Cheddar Cheese
2 Tablespoons Heavy Cream
25 Grams Cream Cheese
½ Tablespoon Coconut Oil
Salt & Pepper to taste

Method
I have used 80% lean and 20% fat beef mince.
Cut the broccoli florets from the stem and set them aside. Also chop the zucchini into small cubes or slices, however you like them.

Heat the oil in a skillet or non stick pan, add in the beef mince, add a little salt and pepper and then sauté for two minutes, then add in the onions and garlic.  Once the onions turn translucent and the garlic starts to brown add in the paprika, chilli flakes and thyme, give everything a good mix. Cook for a minute before adding the zucchini and the broccoli, season with salt and mix. 

Cover and cook for 4 minutes and then grate the cheddar cheese and add the heavy cream, mix well, cover and cook for another few minutes till the cheese melts. If there is too much stock in the pan cook till that reduces down ( this should be semi dry).

Finally add in the cream cheese and mix everything well. Serve with some fresh parmesan grated on the top and a sprinkling of paprika. 

Enjoy with Low Crab Coconut Flour & Oat Fiber Flatbread!!  

Labels: Foodie Extravaganza Party, Zucchini, Keto, Beef, Broccoli, Mince, Asian Cuisine, Main course, Serves Two

Foodie Extravaganza is where we celebrate obscure food holidays or cook and bake together with the same ingredient or theme each month. If you are a blogger and would like to join our group and blog with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board.

Posting day for #FoodieExtravaganza is always the first Wednesday of the month.

The theme for this month is "Zucchini".     

• Hummus Bar Style Zucchini Topped Hummus by Pandemonium Noshery
• Keto Beef Mince with Broccoli and Zucchini by Sneha's Recipe
• Mushroom Leek Zucchini Gratin by Food Lust People Love
• Zucchini Agrodolce by A Day in the Life on the Farm
• Zucchini Fried Rice by Karen's Kitchen Stories
• Zucchini Kofta Curry by Magical Ingredients

Zucchini Bread#BreadBakers

In this Zucchini Bread have grated zucchini and an apple. Zucchini does not add any flavor to the bread but give a moist texture to it. This quick bread is easy to make with a crunch of  nut and coconut.

Zucchini, also known as a courgette, has a smooth dark green skin that isn't removed before grating as we want to see its pretty shreds of green running through the bread. 

This bread is very tasty plain/without any frosting, but you may frost with the cream cheese frosting or any other frosting of your choice.
It has a moist texture, a wonderful aroma of ground cinnamon and nutmeg.
Makes One - 9 x 5 x 3 inch loaf.
Ingredients
1/3 Cup Toasted Walnuts - or any other nuts
140 Grams Green Zucchini/Courgette
1 Medium Apple
200 Grams All Purpose Flour
1 Teaspoon Baking soda
¼ Teaspoon Baking powder
¼ Teaspoon Salt
½ Teaspoon Cinnamon powder
¼ Teaspoon Freshly Grated Nutmeg
125 Ml Vegetable Oil
1 Cup (200 Ml Cup) Granulated Sugar
2 Large Eggs
1 Teaspoon Vanilla essence
½ Cup (100 Ml Cup) Desiccated Coconut

Method

Preheat your oven to 180°C , Spray or oil an 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan and dust it with flour.
Toast the walnuts for about 5 minutes or until lightly browned and fragrant in the oven. Let cool and then chop coarsely.
Grate the zucchini, and then peel and grate the apple.
In a large bowl, sieve together the flour, baking soda, baking powder, salt, ground cinnamon, and nutmeg.

In the bowl, beat the oil, sugar, eggs, and vanilla extract until well blended (about 1 minute). Add the flour mixture, beating just until combined. Now add in the grated zucchini and apple and beat lightly till combined .Then fold in the nuts and coconut.

Pour the batter into the prepared pan, and tap it lightly. 

Bake it in the preheated oven until the bread has risen ( half way through I found the bread has browned so I tent it with an aluminium foil, about an hour and 10 minutes or until a toothpick inserted into the center comes out clean. 

As this bread was baking a wonderful aroma filled my house.

Place on a wire rack to cool for about 20 minutes and then remove the bread from the pan. 

This bread can be frozen. If, well wrapped, this bread will keep for several days at room temperature (if unfrosted) or for several days in the refrigerator (if frosted). 

This bread was so delicious, that, I, made it twice in a span of 15 days.  

My hubby friends didn't even know that it had zucchini, it was so good.

Labels : Bread, Vegetable, Zucchini, Apple, Bread Bakers, Quick Bread

For Bread Bakers this month our host Renu from Cook with Renu  asked us to bake a bread with any type of vegetables. Check the vegetable breads our group has baked.

• Butternut squash Sourdough bread by zesty south Indian Kitchen
• Carrot Sandwich Bread by Ambrosia
• Cauliflower Sourdough Crumpets by Food Lust people Love
• Cranberry-Pecan Pumpkin Bread by What Smells So Good?
• Garden Harvest Vegetable Bread Loaf by Making Miracles
• Potato Rosemary Focaccia by Karen's Kitchen Stories
• Purple Pain de Mie by A Messy Kitchen
• Spinach Spiced Sourdough Discard bread by Cook with Renu
• Tomato Garlic Biscuits by Palatable Pastime
• Vegetable Focaccia by A Day in the Life on the Farm
• Zucchini Bread by Sneha's Recipe
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#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page.
We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.