Recipe Counter

Vegetable soup recipe

Recipe by
Total Time:
15-30 minutes
Serves:4
Rated 4 based on 100 votes
4
Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Easy

Take a look at more Soups-Stews Recipes. You may also want to try Healthy Klong Talay (Sour and Spicy Seafood Soup) , Best Hot and sour Pumpkin Soup, Easy Spicy Pumpkin Soup

Rate This Recipe
4

Ingredients

  • 3-4 Carrots (finely diced)
  • 3-4 French beans ( finely diced)
  • 1-2 Onions (finely diced)
  • 1 Leeks ( finely diced)
  • 1/2 cup - Sweet Corn kernels
  • 50 gm - Cabbage (finely chopped)
  • 5-6 Mushrooms ( finely diced)
  • 1/2 cup - Green peas
  • 1 Green chilli ( chopped & deseeded)
  • 1 Capsicum ( finely diced)
  • 1/4 tsp - Ginger (jullianned)
  • 1/2 tsp - Garlic ( finely chopped)
  • 1/4 cup - Sprouts
  • 1.5 cup - Soy sauce
  • 1/2 tsp - Chilli sauce
  • 1 tbsp - Tomato Sauce
  • 1/2 cup - Tomato puree
  • 1/4 cup - Creme (optional)
  • 1/4 tsp - Sugar
  • 1 liter - Water or (vegetable stock)
  • Seasoning: salt according to taste
  • 1 tsp - Black Pepper powder
  • 1 tsp - White pepper powder
  • 1 cube - Maggie seasoning (optional)
  • 1/2 tsp - Oregano
  • 1/4 tsp - Thyme
  • For thickening:
  • 1 tbsp - Corn flour
  • 2 tbsp - water
  • Garnish: Coriander, finely chopped
  • Spring onions, finely chopped
  • Parmesan cheese, grated
  • Accompaniments: Croutons
  • Garlic bread
  • Toasted Foccassia
  • Crispy Fried noodles

How to Make

  • Pre-preparation:
  • Soak the peas for 2-3 hours.
  • Pressure cook all the vegetables with little salt and water, except leeks. Do not over cook the vegetable. It should be just cooked, yet firm to touch.
  • In a deep bottom pan, add some butter and oil and saute onions. Caramelize till golden brown with sugar.
  • Add all the vegetables along with stock, and stir well.
  • Add all the sauces and stir well again.
  • Add the tomato puree and stir again. Add the leeks and stir till the stock comes to a boil. Add all the seasoning and stir well.
  • Mix water and corn flour and make a runny batter.
  • To the simmering vegetables, add the corn flour and stir well.
  • The soup will thicken a bit and once the flavors have sunk in, the soup is ready.
  • Serve hot, garnish with coriander and spring onions accompanied with croutons.