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Indian Vegetable Soup
Indian Vegetable Soup is a comforting soup, packed with a variety of fresh vegetables- cauliflower, peas, radish, tomato, capsicum and leafy bathua, simmered over the stove top in a simple homemade way!
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
4
bowls
Calories:
44 kcal
Course:
Side Dish, Appetizer
Cuisine:
Indian
Ingredients
- 1 small onion
- 1 small tomato
- ½ cup capsicum
- ½ cup radish
- 2 or 3 cloves garlic
- ½ cup bathua leaves Clean, Chopped, washed and sieved
- 1 cup cauliflower Gobhi
- ½ cup peas Matar
- 1 teaspoon olive oil sesame oil
- 4 cups water
- 1 teaspoon lemon juice
- salt as per taste
- black pepper as per taste
Instructions
- Wash, peel, and chop veggies. Sort bathua leaves and wash them. Put the leaves in colander for draining excess water.Take out veggies that you want to add later- cauliflower, peas, radish, etc.
- Place the pan on gas and put flame full for the first boil and then simmer it and you may add little salt at this step for faster cooking. Also, you may cover with a lid (lid with hole). Here ensure that lid doesn't fall off due to the pressure of steam. Let the veggies cook for about 10 min and they will be fork-tender. Sieve them and that's how the veg stock looks like.I have roasted cauliflower chunks till browned in oil. Keep them aside for adding later.
- Add veggies kept for the soup in the veg stock and heat for 2-3 min on slow flame. Top the Indian vegetable soup with cilantro leaves and serve hot.
Cup of Yum
Notes
- Use fresh, seasonal vegetables for the best flavor.
- Mash some vegetables and add them for a thicker consistency.
- Add lemon juice for tangy flavor.
- Use a heavy-bottomed pan.
- Store the leftovers in the refrigerator for about 2-3 days