Vegetable Soup | Healthy Soup Recipe | Soup Recipe
Vegetable soup can be enjoyed as a warming and nutritious meal throughout the year. This dish is flexible and can be prepared with a variety of veggies, making it a perfect way to use up any leftover produce in your refrigerator. Whether it's a chilly winter night or a soggy fall day, this soup is ideal for people seeking a hearty and satisfying supper. Additionally, it is a fantastic option for people who want to eat more vegetables. You can make a delicious vegetable soup that is likely to become a household favorite by following this simple recipe.
Step-by-step instructions to prepare a healthy vegetable soup
Ingredients:-
- Tomato: 2
- Water: 2 cups
- Oil: 2 tbsp
- Ginger minced: 2 tsp
- Garlic minced: 1 tsp
- Onion: ¼ cup
- Carrot: 1
- Bell pepper: ½
- Cauliflower: ¼ cup
- Cabbage: ½ cup
- Sweet corn: 2 tbsp
- Water: 2 cups
- Soy sauce: 1 tsp
- Salt
- Pepper powder: 1 tsp
- Cornflower: 1 tsp
- Water: 2 tbsp
- Coriander Leaves
Instructions:-
- Step 1. Cook 2 tomatoes in a vessel by adding 2 cups of water. Cook until the tomatoes become soft. Peel off the skin and transfer it to a grinding jar. Slightly mash and blend smoothly. Sieve to remove seeds, and pour some extra water to extract the juice. Set aside.
- Step 2. Heat a kadai on medium flame and add 2 tablespoons of oil, 2 teaspoons minced ginger, and 1 teaspoon minced garlic. Sauté for a few seconds. Next, add ¼ cup of onion, 1 carrot, ½ bell pepper, ¼ cup of cauliflower, ½ cup of cabbage, and 2 tablespoons of sweet corn. Cook over high flame for 5 minutes. Next, pour the tomato puree and add 2 cups of extra water to the kadai.
- Step 3. Next, add 1 teaspoon soy sauce, salt, and 1 teaspoon pepper powder, cover, and cook for 2 minutes. Now make corn flour slurry by adding 1 teaspoon of corn flour and 2 tablespoons of water to a bowl. Pour the corn flour slurry into the kadai and add coriander leaves and 1 tablespoon of lemon juice to the soup. Simmer for 1 more minute, and the soup is ready to serve. Serve hot, and thank you.
To sum up, vegetable soup is a tasty, nutritious, and adaptable food that anybody may enjoy. It's a simple dinner and a fantastic way to use any leftover vegetables. By incorporating your preferred vegetables and seasonings, you can personalize this soup to your tastes. Additionally, you can prepare a sizable quantity and freeze it for a later, simple meal. Vegetable soup is the ideal option, whether you're searching for a hearty and cozy dinner on a chilly day or a nutritious and substantial lunch. In order to enjoy a cup of rich and nutritious soup that will satiate your palate and replenish your body, try out this recipe.
- 2 Tomatoes
- 2 cup Water
- 2 tbsp Oil
- 2 tsp Ginger (minced)
- 1 tsp Garlic (minced)
- 1/4 cup Onion (chopped)
- 1 Carrot
- 1/2 Bell pepper
- 1/4 cup Cauliflower
- 1/2 cup Cabbage
- 2 tbsp Sweet corn
- 2 cup Water
- 1 tsp Soy sauce
- Salt (to taste)
- 1 tsp Pepper powder
- 1 tsp Cornflour
- 2 tbsp Water
- Coriander leaves
Step 1. Cook 2 tomatoes in a vessel by adding 2 cups of water. Cook until the tomatoes become soft. Peel off the skin and transfer it to a grinding jar. Slightly mash and blend smoothly. Sieve to remove seeds, and pour some extra water to extract the juice. Set aside.
Step 2. Heat a kadai on medium flame and add 2 tablespoons of oil, 2 teaspoons minced ginger, and 1 teaspoon minced garlic. Sauté for a few seconds. Next, add ¼ cup of onion, 1 carrot, ½ bell pepper, ¼ cup of cauliflower, ½ cup of cabbage, and 2 tablespoons of sweet corn. Cook over high flame for 5 minutes. Next, pour the tomato puree and add 2 cups of extra water to the kadai.
Step 3. Next, add 1 teaspoon soy sauce, salt, and 1 teaspoon pepper powder, cover, and cook for 2 minutes. Now make corn flour slurry by adding 1 teaspoon of corn flour and 2 tablespoons of water to a bowl. Pour the corn flour slurry into the kadai and add coriander leaves and 1 tablespoon of lemon juice to the soup. Simmer for 1 more minute, and the soup is ready to serve. Serve hot, and thank you.