Mixed Vegetable Soup
A warm and comforting soup with the goodness of various vegetables cooked along with spices, blend together to give it a smooth and silky texture.
Servings 4
Ingredients
- ½ carrot peeled and cubed
- 1 small potato peeled and cubed
- 1 cup cauliflower washed and chopped
- 1 cup shredded cabbage
- 1 small onion cubed
- 1 small tomato chopped
- 1 tbsp chopped ginger
- 2 tbsp chopped garlic
- 2 green chilies
- 1 vegetable stock cube optional
- ¼ tsp turmeric
- ¼ tsp red chili powder
- ½ tsp cumin powder
- ½ tsp black pepper powder
- 10 coriander stems optional
- 2 tbsp plain flour
- ½ cup milk
- 1 tbsp lemon juice
- ¾ tsp salt
- ½ cup coriander leaves finely choped
- 3 tbsp butter
- 5 cups of water
Instructions
- Heat a pressure cooker and add carrot, potato, cauliflower, cabbage, 2 green chilies slitted, ginger, 1 tbsp chopped garlic, onion, tomato,vegetable stock cube, turmeric powder, red chili powder, cumin powder, coriander stems and water. Close the lid and cook for 20 minutes.
- Once the pressure drops, open the lid carefully and puree the mixture until smooth with a hand blender or in a mixer and set aside.
- Heat butter in another saucepan and fry 1 tbsp finely chopped garlic. When it turns light in color add plain flour and fry till aromatic (few seconds).
- Now slowly add the blended vegetable puree, lemon juice, milk, salt, and pepper.
- Once the soup starts to boil, reduce the heat and simmer for 5 minutes. Check the seasoning (salt) and adjust accordingly. Finally, add chopped coriander leaves and serve hot.
Notes
Note: If you do not want to use the vegetable stock cube, then you can add homemade vegetable stock. (vegetables cooked in 5 cups of water along with onion, celery, garlic, salt, and pepper).