The weather here is so cold for the past two three weeks & little one started going to playschool recently. Not sure if its the change of environment or weather, she is affected severely by Cold & Cough..Have been making Tomato Garlic Rasam almost everyday and today for a change thought of preparing Soup for lunch. Though A is still very picky when it comes to veggies she liked dipping her Bread Sticks in soup and eat the tiny bits of veggies in the soup..
It was made in a jiffy and didn’t get a chance to take step by step pictures. Since many of you requested the recipe in Instagram thought of updating it in the blog immediately 🙂 The following measurement yielded around 4 cups of Soup.
Notes :
- Use any vegetables of your choice. You can add if you have any other veggies apart from the ones mentioned by me in the post
- Adding milk helps in getting that creamier texture. Fresh cream is not areadily available ingredient in my pantry. So i mostly prefer using plain milk
- Chop the veggies finely. It will take less time to cook
- You can also garnish the soup with Pumpkin Seeds, Hemp Seeds,Almond,Walnut to make it more healthier and also to give that hipster foodie vibe 😅
- Since we have added corn flour the soup will become thicker once it is cooled down. You can add water, reheat it if you want to use the leftover soup
| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Servings |
Cups
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Ingredients
- 1 onion
- 5 Beans
- 1 carrot
- 1 capsicum
- 1/2 courgette
- 5 Mushrooms
- 1/4 cup Grated Cabbage
- 3-6 Cauliflower florets
- Handful of Frozen Green Peas and Sweet Corn
- 3 Garlic pods
- 1/4 inch ginger
- 1 green chilli
- 1/2 tbsp salt
- 1/2 tsp Black Pepper Powder
- 2 tbsp corn flour
- 2 cups milk
- 1/2 tsp butter
- 1/2 tsp Dried Parsely if you have fresh coriander leaves or spring onions add them to the soup for garnish
Ingredients
|
|
Instructions
- Chop all the veggies finely. Grate cabbage
- Grind Ginger, Garlic and Green Chilli to a paste by adding little water
- Heat butter in a sauce pan and add all the veggies (except frozen green peas & sweet corn) along with ginger+garlic+chilli paste
- On a medium heat Sauté the veggies for 3-4 minutes. Add 1/2 cup of water and close the pan. Let the veggies get cooked for 5 minutes.
- Add 1 cup water, salt and close the pan.Let the veggies get cooked for 5 minutes. When you open the pan you can see the slight change in color in the vegetables
- Add frozen peas and sweet corn now
- Mix corn flour with 1/4 cup of water
- Add black pepper powder, corn flour paste to the pan and stir well
- The soup will start to thicken. Now add milk and let the whole mixture boil in a low heat for another 3-4 minutes. You can add more milk or water based on your preferred consistency
- Adjust salt and garnish the soup with fresh herbs. Since I didn't have fresh herbs I added a tsp of dried parsely 🙂
- Creamy restaurent style veg soup was ready in 30 minutes. You can serve it as it is or serve it with Bread Toast
- It was beyond perfect for my sore threat and little one liked it too.
