Mixed Veg-Coriander Soup
Another healthy n yummy soup for the family. Neha was down with fever and wasn’t in a mood to eat anything for lunch. This was a perfect opportunity for me to make a soup with lot of veggies in it, yet to keep in simple and clear. I have added lots of coriander leaves for a fresh flavour. This is a very simple and quick soup and
gets ready in under fifteen minutes. Please do try it and share your feedback with me.
If you are a fan of Indian Chinese recipes, you can add a spoon of soy sauce and chili sauce and then garnish the soup with finely chopped spring onion greens. You may also add a tablespoon of cornflour slurry incase you want a thicker soup. For more soup recipes, please follow this link.
Ingredients:
- Onion 1
- Carrot 1
- Beans 7-8
- Tomato 1
- Cabbage a small piece
- Cauliflower 1-2 florets
- Bell peppers small piece of each
- Mushrooms 3-4
- Baby corn 3-4
- Garlic 2-3 cloves
- Ginger a small piece
- Pepper powder to taste
- Salt to taste
- Olive oil 2 tsp
- Coriander leaves a small bunch
Method:
- Wash and chop all the vegetables finely.
- Heat oil in a heavy pot and all the chopped vegetables into it.
- Saute in high flame for 3-4 minutes.
- Add half of the coriander leaves (along with the stem) and mix.
- Pour 2-3 cups of vegetable stock or water and bring to a boil.
- Add salt to taste. Cover and cook for 8-10 minutes.
- Now, add freshly ground pepper powder and garnish with finely chopped coriander leaves.
- Serve it piping hot 🙂
