Zero Oil Brinjal and Potato Soup with Tomatoes and Spinach

I’ve been on a health and wellness spree for a while now, with my current focus on weight management, of which our diets are a major component, of which most of us consider fats and oils an enemy. That really isn’t true considering we need fats in our diet. It is however true that it’s so much easier to cook food swimming in oil and I wondered if I could cook something without adding any oil at all and still end up with something that tasted good. My thoughts here are, that as much as we avoid oil, we will end up consuming some, from one source or another, given that we do not live in isolation. If we therefore are able to consume a relatively fat-free meal or two every day, and obtain dietary fat from the remainder of our consumption, it can only help. This, combined with the fact that I have this very sleek Tupperware Inspire Series 2L Saucepan in my kitchen, meant that I had to give it a shot! Tupperware actively promotes some of their products, including this one, as a means of easier oil free cooking and it’s always fun to take up brand claims and see them through.

[quote]Telling a friend that I was about to cook something in a Tupperware dish on a gas stove, she was surprised. “Won’t it melt?”, she asked, confirming that she didn’t know of Tupperware’s steel range, which I suspect is the case to a considerable extent. Anyway, now you know. ;)[/quote]

Zero Oil Brinjal and Potato Soup with Tomatoes and Spinach

Serves: 2 * Preparation time: 10 minutes * Cooking time: 20 minutes

Ingredients

  • 1 small Brinjal, diced small
  • 1 medium Potatoes, diced fine
  • 1 stalk Spring onion, the stalk chopped and the bulb julienned 
  • 10 small Spinach leaves, washed; stalks chopped and the leaves chiffonaded
  • 1 medium tomato, diced small
  • 1/2 tsp Tumeric powder
  • 1/2 tsp Chili powder or to taste
  • Salt to taste
  • 1 tsp Garam masala
  • Juice of 1/2 a lemon or to taste
  • Vegetable stock (or water) as required

Method

  1. Heat your pan to a moderate temperature.
  2. Add the onions, chopped spinach stalks, and brinjal, stirring between adding each.
  3. Add a little water/stock, stir, add the chopped spring onion stalks; stir.
  4. Add the turmeric, chili, salt and garam masala; stir.
  5. Add more water/stock, making it as thick or broth-like as you want.
  6. Cover and simmer for 5 – 7 minutes until the potatoes are cooked. If you’re using the Tupperware Inspire Series 2L Saucepan, set the steam control knob to Steam mode.
  7. Add the spinach, tomatoes and lemon juice, adjust the seasoning and serve hot.

Notes

  1. The potatoes are chopped small, so they finish cooking at the same time as the other ingredients.
  2. The spinach and tomato are added raw to provide texture, zing and colour to the dish, which is otherwise lost during any prolonged steaming process.
  3. Lemon brings acid to the dish, which accentuates the flavours within.
  4. Using stock will add a dose of additional flavour to your soup. Remember, using stock powders may add fat to your dish in addition to possibly containing other taste enhancers and chemicals. Make stock at home!

 

Sid Khullar

Sid Khullar is the founder of Chef at Large, a blog that began in 2007. He enjoys cooking, writing, travelling and technology in addition to being a practising Freemason. Health and wellness is a particularly passionate focus. Sid prefers the company of food and animals to most humans, and can be reached at sid.khullar@chefatlarge.in.