Hearty Vegetable Soup
Category:Indian Dietitian Online,Online Dietician IndiaThis is a hearty soup filled with lots of vegetables. The flavour and protein content of the soup is enhanced by the addition of moong/mung dal
- Moong dal: 1/2 cup (wash in water, drain)
- Celery- 1 cup chopped
- Cauliflower- 1 cup (broken into bite sized)
- Green beans- 1 cup (chop into about 1″)
- Cabbage-2 cups shredded
- Zucchini- 1 medium diced (about 2 cups)
- Turnip- 1 medium (diced)
- Onion- 2 medium (diced)
- Tomato- 2 medium (diced)
- Ginger: 1 ” piece (julienned)
- Garlic-4 cloves finely chopped
- Green chili: 2-3 slit
- Palak/Spinach- 1 cup
- Oil- 2 tsp
- Cumin/Jeera seeds- 1tsp
- Cloves-2 nos.
- Cinnamon-1/2″
- Bay leaves- 1 no.
- Peppercorns- 3-4nos.
- Coriander/cilantro leaves- 2 tbsp for garnish (chopped)
- Moong/bean sprouts: 3-4 tbsp (optional)
- salt- to taste
- Pepper- 1/2- 1 tsp
Method:
- Heat the oil in a pot, when it’s hot add the bay leaves, jeera, cloves, cinnamon and peppercorns.
- Add the slit green chilies, ginger, diced onions and garlic. Stir fry till the onions turn translucent.
- Add the moong dal and saute for a minute, then add all the vegetables and stir fry for about 5 mins.
- Add about 6 cups of water, pepper, salt to taste and let it simmer for a good 25-30 mins (stir in between)
- Garnish with chopped coriander and sprouts, serve hot.