Vegetable Soup

Vegetable Soup

Soup can be a quick and healthy food. The American Heart Association recommends adults consume eight or more servings of fruits and vegetables every day. That's 4 ½ cups. Soups can contribute to that total. Vegetables in soup contain many vitamins, such as A and C. Cream soups supply calcium and vitamin D. Because soup contains so much water it fills you up with fewer calories.

Here I'm giving a easy preparation for Vegetable Soup.

 

Ingredients 

Group- A

Chayote / Chow Chow (finely chopped) - 1/4 cup

Pumpkin (finely chopped) - 1/4 cup

Radish (finely chopped) - 1/4 cup

Group- B

Beans (finely chopped) - *

Carrot (finely chopped) - *

Cabbage (finely chopped) - *

* all the 3 combined to make 1/4 cup

(You can add any vegetable of your choice)

Garlic - 2 small cloves

Ginger - a very small piece 

Pepper powder- as required 

Salt- as required 

Method

Pressure cook Chow chow, Pumpkin, Radish in one group (Group- A) and Cabbage, Beans, and Carrot in another group (Group- B) separately. Don't waste the cooked water. 

Take the first group and mash it well to become a smooth paste.

In that vegetable paste, add the cooked water and cooked veggies of group B. Add salt. Add water if required. 

Bring to boil for 5 - 10 minutes in medium flame.

Switch off the flame. Add pepper powder. Garnish with coriander leaves.

 

Serve hot.

Will meet you all with another healthy recipe shortly. Bye.