Tuesday, January 4, 2011
Mixed Vegetable Soup
Come winter, and soups start making an appearance on our dining table. Both the better half and me like having a bowl of soup in cold winter days with fried rice or noodles, or just as a starter before dinner. We do like the easy-to-make packed soups available in stores, but I personally prefer this home-made version. It's just as easy to make, and healthier. This recipe was taught to me by my mother, and I can't thank her enough for it.
1. 1 tsp. wheat flour
2. Mixed vegetables - peas, cabbage, corn, carrot
3. Salt to taste
4. Pepper powder to taste
5. Coriander leaves - chopped finely
6. Butter - 1 tsp.
1. Pressure cook the vegetables, adding a little salt. After releasing the steam, remove the boiled vegetables and keep them aside. Do not drain the water from the vegetables.
2. Heat a kadhai and add the wheat flour. Dry roast the flour a bit, till it becomes slightly red in colour and a good smell emanates from it. Keep the flour aside.
3. In a kadhai, heat the butter. After it melts, add the finely chopped coriander leaves and fry for a minute.
4. Add the boiled vegetables, along with the water used for boiling them. Add more water if necessary, and mix well. Add more salt if required. Allow to simmer for 2-3 minutes.
5. Take the roast wheat flour in a small bowl and add a bit of water. Mix well, and add this mixture to the soup. Mix well and allow to simmer for a while.
Tastes good when served steaming hot with bread sticks or with soya sauce and tomato sauce mixed in.