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The high fiber content of the recipe helps to remove the excess fat from the body while the garlic helps to keep a check on your blood cholesterol levels.
Carrots, peeled and cut into rounds 100gm | Celery stalks, diced 20gm | Cucumber, diced 25gm | Crushed Flaxseeds 25gm | Onion diced 50gm | Tomato paste 10gm | Garlic, crushed and minced, 1tsp | Tez Patta (Bay leaves) 1 | Tulsi (Dried basil) 1tsp | Dried oregano 1 teaspoon | Leonardo Extra Virgin Olive Oil 5ml | Arbi powder dissolved in ¼ cup purified water (optional) 1 teaspoon
Heat the Leonardo Extra Virgin Olive oil in a pan over medium heat (140 deg C). When olive oil is warm enough, put in onion, carrots, celery, flaxseeds, tez patta, Tulsi and oregano. Stir frequently to prevent sticking. Use medium heat as this will allow the vegetables to sweat and release their juices for seven to eight minutes. The medium heat will also toast the flax seeds. Add garlic and stir for an additional 2 to 3 minutes, ensuring the garlic turns to a light golden brown and does not burn. Add tomato paste to the soft vegetables. Bring soup to a boil, and then reduce heat to a simmer. Cover and simmer for 20 minutes. In the last five minutes of simmering, put in zucchini and arbi powder mixture.
Nutrition facts (per katori or 150 gm)
Energy (Kcal) 92 cal
At Leonardo, we believe in the quality of our products and health benefits they offer. What better way to enjoy our olive oils, than in new, exciting low- calorie recipes? We’re constantly adding new healthy recipes for you to relish. From appetizers, main courses to desserts, you'll discover a choice of dishes for your delight. Keep visiting for the latest and innovative cooking ideas & Share with us the joys of cooking with olive oil and be a part of our Go Olive moments!!!