Saturday, June 19, 2010

Mixed Vegetable Soup

Serve this nutritive flavorful soup with croutons and a salad. Use frozen vegetables for quick preparation.


  • ½ cup chopped carrots
  • ½ cup chopped beans
  • ½ peas shelled
  • 1 cup crushed tomato
  • 2 cloves of garlic
  • 1 small onion chopped
  • 2 tbsp chopped coriander leaves
  • 2 tbsp butter
  • 1 tsp wheat flour
  • 2 cups chicken stock (optional)
  • 4-5 cups of water
  • ½ tsp cumin seeds
  • Pinch of salt
  • Salt and pepper to taste


  • Melt 1 tbsp butter; fry garlic cloves and wheat flour till it is little pink; add crushed tomato, carrots, beans, peas, onion and 2 cups of water. Pressure cook for 5-6 minutes.
  • When cold, blend and pass through a sieve. Add chicken stock and more water according to the required consistency and simmer for 4-5 minutes. Add salt, black pepper powder and chopped coriander leaves.
  • Heat 1 tbsp butter in a small pan, add cumin seeds. When they stop spluttering, add asafetida and curry leaves. Pour the seasoning over the simmering soup.
  • Serve hot with crouton.

Do You Know?

A crouton is a small piece of sauteed or rebaked bread, often cubed and seasoned, that is used to add texture and flavor to salads and as an accompaniment to soups, or eaten as a snack food. The word crouton is derived from the French croûton, itself derived from croûte, meaning "crust".

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