Sify Bawarchi
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Vegetable soup recipe
By : Sify Bawarchi
Category : Vegetables, India series, Starters and accompaniments
Servings : 3-4
Time Taken : 15-30 mins
Rating :
Method
Be it a rainy or sunny day, dull or active day, a bowl of soup can make the sick healthy and the healthy, super healthy. A modest bowl of warm soup made at home also makes for an ideal comfort food. You could eat it in a rustic style as it is with different vegetables showcasing themselves or simply blend them to a puree and strain in a colander and serve with a swirl of cream accompanied with crispy garlic bread. From rustic to fine dining this vegetable soup can be impeccable in taste if the choice of vegetables put togetehr is right. Choosing the right vegetables to go in your vegetable soup is key to the soup tasting good. While it`s time consuming only during the preparing, the cooking process is hardly anything.

Pre preparations:
1) Soak the peas for 2-3 hours.

1) Pressure cook all the vegetables with little sal and watert, except leeks. Do not over cook the vegetable. It should be just cooked yet firm to touch.
2) In a deep bottom pan add some butter and oil and saute onion. Caramelize till goldden brown with sugar.
3) Add all the vegetables along with stock, and stir well.
4) Add all the sauces and stir well again.
5) Add the tomato puree and stir again. Add the leeks and stir till the stock comes to a boil. 6) Add all the seasoning and stir well.
7) Mix water and cornflour and make a runny batter.
8) To the simmering vegetable add the cornflour and stir well.
9) The soup will thicken a bit and once the flavors have sunk in the soup is ready.
10) Serve hot, garnish with coriander and spring onions accompanied with croutons.

Note:
1) Add capsicum toward the end to retain its colour and prevent it from losing its crunch.
2) you can make your own sprouts by soaking moong dal overnight or more. Keep it in a dry place. A day or two later you`d see it sprout. Store it in a air tight container inside fridge. It will stay good for a week.
3) Vegetable stock adds more to the flavor instead of water. You could use store bought stock or simply make it at home. To a mix of finely diced vegetables- carrot, celery, leeks, mushroom, beans add 4 glasses of water and bring to boil with a pinch of salt. Once boiled strain the mixture in a colander. Viola! you have your own home made stock.
4) You could substitute blended tomato instead of puree too. In a blender blend 2-3 tomatoes along with some mint leaves and add it to the soup.
5) It`s best to avoid potato in this soup as it will be an odd blend with the rest of the soup elements.

Ingredients:
Carrots- 3 -4 (finely diced)
French beans- 3-4 ( finely diced)
Onions- 1-2 (finely diced)
Leeks- 1 ( finely diced)
Sweet corn kernels- 1/2 cup
Cabbage- 50 gm (finely chopped)
Mushrooms- 5-6 ( finely diced)
Green Peas- 1/2 cup
Green chilli- 1 ( chopped & deseeded)
Capsicum-1 ( finely diced)
ginger- 1/4 tsp (jullianned)
garlic- 1/2 tsp ( finely chopped)
Sprouts- 1/4 cup
Soy sauce- 1 1/2 tbsp
Chilli sauce- 1/2 tsp
Tomato Sauce- 1 tbsp
tomato puree- 1/2 cup
Creme- 1/4 cup (optional)
sugar- 1/4 tsps
Water- 1 liter or (vegetable stock)

Seasoning:
salt- according to taste
Black Pepper powder- 1 tsp
White pepper powder- 1 tsp
Maggie seasoning- 1 cube (optional)
Oregano- 1/2 tsp
Thyme- 1/4 tsp

For thickening:
Cornflour- 1 tbsp
water- 2 tbsp

Garnish:
Coriander- finely chopped
Spring oions- finely chopped
Parmesan cheese- grated

Accompaniments:
Croutons
Garlic bread
Toasted Foccassia
Crispy Fried noodles

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