Hearty Vegetable Soup

Hearty Vegetable Soup

This 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:

  1. Heat the oil in a pot, when it’s hot add the bay leaves, jeera, cloves, cinnamon and peppercorns.
  2. Add the slit green chilies, ginger, diced onions and garlic. Stir fry till the onions turn translucent.
  3. Add the moong dal and saute for a minute, then add all the vegetables and stir fry for about 5 mins.
  4. Add about 6 cups of water, pepper, salt to taste and let it simmer for a good 25-30 mins (stir in between)
  5. Garnish with chopped coriander and sprouts, serve hot.

 


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