How to prepare mixed vegetable soup - Health & Food


  Soup is a staple food Worldwide.Brought based soups may even facilitate weight loss. One likely reason is that soup is high in volume it helps you feel on fewer calories.

Vegetable Soup

 Carrot -1Beans -5-6Cauliflower – 4-5 floretsCabbage – 100 gramsSpring onion – 4-5Capsicum- 1/2 Onion- 1Garlic- 3-4 clovesGinger – small bit,   Salt – littleThere are no hard and fast rules.You can add less or more of any vegetables.This is how I prepare Vegetable StockMethod Chop all the vegetables. Take a pressure pan/cooker, add all the vegetables, 4 cups of water, salt and bring it to boil, then simmer for 30-40 minutes. Strain the vegetable soup stock in a colander. Press the vegetables nicely with a ladle to extract the stock fully.This vegetable stock can be used to prepare all kinds of vegetable soup.

You can add broccoli, leeks, celery and mushrooms to the above. Do not add tomatoes and potatoes. I have heard that in hotels they add vegetable peels but I do not prefer that because of the pesticide residue on the peels. You can do so, if you use organic vegetables.


How to prepare Vegetable Soup


                   Ingredients needed                    

Butter -1 tbsp

Cabbage – handful (finely chopped )

 Cauliflower – 3-4 florets (finely chopped)

                                                          Beans – 5-6 finely chopped

                                            Spring onion greens -1/4 cup finely chopped

                                                             Corn flour – 2 tsp

                                White or Black pepper powder as required Salt as needed

Method:-Melt butter, add finely chopped onion and garlic, sauté till onion turns pink.Then add all the vegetables and sauté till it is half cooked which takes only a few minutes as we have chopped all the vegetables finely.Add vegetable stock and bring it to boil.Mix corn flour in a little water and add to the soup. Cook for a few more minutes.Add salt and pepper powder to taste.

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