Saturday, 24 September 2016

Easy Vegetable Soup

Enjoy this hot and fresh soup as a healthy and light dinner. Serve with accompaniments like Bread sticks or Garlic bread. This soup makes you warm in a rainy season.

  • Onion, sliced- 1 medium
  • Carrot, sliced- 1 medium
  • Potato, sliced- 1 small
  • Cabbage, chopped- ½ cup
  • Tomato- 2 medium
  • Corn kernels- 2 tbsp
  • Celery, chopped- 1 stalk or some coriander stems
  • Garlic, crushed- 2 to 3 cloves
  • Bay leaf- 2
  • Black peppercorns- 4
  • Cinnamon stick- ½ inch
  • Butter or olive oil- 1 to 2 tbsp
  • Chili flakes or mild chili powder- ½ to 1 tsp
  • Salt- to taste
  • Parsley or fresh coriander-  for garnishing 

  • Heat the butter in a small pressure cooker, add bay leaf, black peppercorns, cinnamon stick and saute a while.
  • Add the onions and garlic. Saute for a minute.
  • Add all remaining vegetables and sauté on for 2 minutes.
  • Add 2 cups of water, mix well and pressure cook for 3 whistles.
  • Allow the steam to escape before opening the lid. 
  • Cool and remove bay leaf and cinnamon stick.
  • Blend in a mixer or with a hand blender till smooth. 
  • Add the salt and chili flakes. 
  • Add some water if required and mix well and cook for 2 minutes, stir occasionally. Bring to boil.
  • Transfer the soup in a bowl, garnish with freshly grounded black pepper and parsley or fresh coriander
Tip: You can use any other vegetables as your likes. Pumpkin goes well in this soup.