Mixed Vegetable Soup

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

Ingredients:

• 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

Method:

• 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".