Mixed Vegetable Soup
Another soup in my blog 🙂 As I have said earlier and mentioned in the blog too, I can experiment with any home made soups. Infact, I love the soups that we make at home as it’s not thickened using cornflour and it’s pure vegetable puree. But on the other hand, hubby is not a big fan of home made soups or creamy soups and prefer clear soups. However, he is on a strict diet these days and prefers to have soups daily for his lunch. So, I try to make different flavoured ones each day and experiment with various vegetables. The below
one is a result of one such experimentation two days back. I drained and served him the clear broth and pureed the remaining broth and served a nice creamy and thick soup to rest of the family.
Winters are the best time to enjoy soups and this one serves as a perfect one for this kind of weather. Pair it with a slice of warm home made bread or a toasted garlic bread or simply add bread croutons and devour it 🙂
Ingredients:
- Onion 1
- Tomatoes 2
- French beans 8-10
- Bottle gourd a small piece
- Pumpkin a small piece
- Carrots 1-2
- Garlic cloves 2-3
- Pepper corns 8-9
- Cumin seeds 1/2 tsp
- Olive oil 2 tsp
- Salt to taste
- Sugar 1/2 tsp
- Butter 1-2 tbsp (optional)
Method:
- Peel and chop the vegetables roughly.
- Heat oil in a heavy pot and add the cumin seeds. Now add the pepper corns.
- When they splutter, add the veggies and saute on high flame for 3-4 minutes.
- Add salt to taste and pour around 3-4 cups of water and bring to a boil.
- Cover and cook on low flame for 25-30 minutes. Add a spoon of sugar to balance the flavours.
- Now, in case you like a clear soup, strain the clear part of the soup and enjoy it hot.
- Or you can use an immersion blender and puree the cooked vegetables and enjoy a nice creamy n thick soup.
- You may garnish it with freshly ground pepper powder and a dollop of butter if you like 🙂 Enjoy it piping hot with a warm toast or bread croutons.
