Mixed Vegetable Soup
Only vegetables are used for making this soup. just vegetables, Chopped veggies are pressure cooked or boiled with water or stock. Then pureed into smooth. For the seasoning only salt,pepper and asafoetida is added. At the end, squeeze the fresh lemon juice, stir and you are done.
Servings: 2 people
Calories: 35kcal
Equipment
- pressure cooker
- Mixer
Ingredients
- 2 Nos Carrot Do not peel vegetables unless the skin is too old
- 2 Nos Big Onion
- 50 gms Beans Fresh
- 50 gms Ridge Gourd Fresh
- 50 gms Bottle gourd Fresh
- 50 gms Cabbage Fresh
- 3 Nos Ivy gourd Fresh
- 1 Piece Beetroot
- 1 tbsp Gingelly oil Use Cold Press oil
- 1/2 tbsp Pepper Powder
- 1/4 tbsp Asafoetida powder
- 1 tbsp Lemon juice
- 1 tbsp coriander leaves fresh
- 1/4 tbsp Cumin Powder
- 1 tbsp (As Required) Salt Table salt
- 2 cup ( As Required) Water Never boil vegetables in a large quantity of water for a longer time
Instructions
- Wash all the green vegetables
- Cut into small piece and pressure cook (4 Whistle)
- Remove from stove and cool
- Pour a little water and grind in a mixer until mashed well
- Sieve the ingredients and discard lumps.
- Bring the mixture to boil, on simmer.
- Add cumin powder, pepper powder and salt.
- Temper curry leaves, asafoetida and add to the mix
- Add lemon and serve; garnish with coriander leaves
Notes
Bits of vegetables, fried in oil while tempering can be added to the soup in the end.
-Do not peel vegetables unless the skin is too old, as most of the minerals lie under the skin and these are lost when they are peeled.
-Avoid soaking vegetables as this may alter the taste and reduce their nutritive value.
-Never boil vegetables in a large quantity of water for a longer time as this will deplete the nutrients and medicinal values in them.
-Always boil or should steam cook vegetable In their own juices ; the left over water cooking fluid should not be drained as this results in loss of nutrients from the vegetables.
-Avoid using aluminium vessels for cooking vegetables as it is a powerful astringent which may cause gastric irritation and damage the lining of the stomach.