Mixed Veg Soup
A simple, yet very nutritious, healthy and delicious soup which can be put together in just a couple of minutes. Just use what ever vegetables you have in your pantry and this yummy soup is ready. This doesn’t have any kind of thickening agent or artificial taste makers. Pairs perfectly with any bread of your choice. Moreover, the soup uses very minimal amount of oil. However, you can make it richer by adding
a dollop of fresh cream and butter.
You can use any seasonal vegetables like French beans, green peas, cauliflower, bottlegourd, white pumpkin etc. You may garnish it with finely chopped coriander leaves or parsley. I have skipped it because of scarcity of these greens in Chennai owing to the extreme weather conditions. We enjoyed it with some warm cheesy garlic bread. For bread recipes you can click here.
Ingredients:
- Onion 1 big
- Tomato 1 big
- Red pumpkin a small piece
- Carrot 1 big
- Corn kernels 2-3 tbsp
- Garlic cloves 2-3
- Pepper corns 8-10
- Fresh cream (optional) 2 tbsp
- Olive oil 2 tsp
- Salt to taste
- Sugar a pinch
Method:
- Wash and chop the veggies roughly.
- Heat oil in a pressure pan and saute the veggies for 2-3 minutes.
- Add salt and pepper corns and mix well.
- Add around 2 cups of water and bring to a boil.
- Pressure cook for a whistle and switch off the flame.
- Drain the liquid and puree the cooked veggies into a smooth paste.
- Add the puree into the drained liquid and mix well.
- Adjust salt, add a pinch of sugar, a tablespoon of corn kernels and bring to a boil.
- Add fresh cream and serve it hot with a bread of your choice.
