Vegetable Soup

The original recipe is from Tarla Dalal cookbook. I used carrots instead of potatoes. With slight modification in the ingredients, I prepared this soup. It is quite good for a winter evening.

This Vegetable Soup recipe begins with chopping two tomatoes and half an onion, along with peeling and cubing a carrot. Combine these ingredients in a pressure cooker with three cups of water and cook for two to three whistles. After cooling the cooker, drain and reserve the water, then puree the cooked vegetables.

Next, chop a third tomato, cut cucumber into bite-sized pieces, and finely chop the remaining onion. In a kadai, heat oil and sauté the chopped onion until transparent, then add cabbage and sauté briefly. Incorporate the cucumber, tomato pieces, cooked rajma, salt, and pepper, mixing well. Add half a cup of water and bring to a boil.

Once boiling, stir in the carrot puree and allow it to boil again briefly before removing from heat. Finish by sprinkling more pepper and salt and serve the soup with breadsticks for a hearty meal.

Vegetable Soup Recipe

Vegetable Soup

Recipe by S Kamala

Course: SoupsCuisine: IndianDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

15

minutes

A simple soup served during cold winter season

Ingredients

• Tomatos fully riped (medium size) – 3 Nos

• Big onion (medium size) – 1 No

• Carrot (Big size) – 2 Nos

• Chopped cabbage – 1/2 cup

• Cucumber (small size) – 1/2

• Soaked and cooked rajma – 2 tablespoons (Optional)

• Olive Oil – 1 tablespoon

• Pepper Power and salt – as per taste

Directions

• Chop two tomatoes, half onion finely.
• Peel carrot and cut it into small cubes.
• Combine all the three and put it in a pressure cooker. Add three cups of water and pressure cook for two to three whistles.
• Once the cooker is cooled, open the lid and drain the water and keep this water aside.
• Grind the cooked carrot, tomato and onion pieces to a smooth puree.
• Add this puree to the drained water and mix well. Keep aside.
• Cut the third tomato into medium size pieces. Cut cucumber into bite size pieces. Chop the remaining half onion finely.
• Heat the oil in a kadai and add the chopped onion and fry till it become transparent.
• Add cabbage and saute for a minute.
• Then add cucumber and tomato pieces along with cooked rajma, salt and pepper powder and mix well. Add half cup water and bring to boil.
• When it starts boiling, add the carrot puree, stir well and allow to boil once again and remove.
• Sprinkle little pepper and salt and serve with bread sticks.