Winter Vegetable Soup

 Winter Vegetable Soup


Winter is the best season as you can see abundant produce of various exotic fruits and veggies. Was just debating to make this Soup. Madras Curry Powder plays a great role by imparting a superb flavour to this dish. Best served with buttered toast.


Broccoli Florets – 1 cup

Sliced carrots – 1/4 cup

Diagonally cut beans – 1/4 cup

Diagonally cut  baby Corn – 1/4 cup

Sliced yellow and green zucchini – 1/4 cup

Sweet corn niblets – 2 tablespoons

Green peas – 1/4 cup

( Boil all the veggies in 4 to 5 cups of water and keep aside )

Boiled  Basmathi rice –  2 tablespoons

Boiled  broken moong dhal  (Pasi paruppu ) –  2 tablespoons

Chopped  onions – 1/2 cup

Grated ginger and garlic – 1  teaspoon ( each)

Diced tomatoes – 1/4 cup

Madras Curry Powder –  1 and 1/2 teaspoon ( available in all big super markets. I usedLalah’s  Madras Curry Powder)

Jeera powder – 1/2 teaspoon

Coriander powder – 1/2 teaspoon

Turmeric powder – 3 pinches

Salt to taste

To  Season

Oil –  2tablespoons

Jeera ( cumin seeds ) – 1 teaspoon

To Garnish

Finely chopped green coriander leaves – little


Take a big pan. Put it on the stove top and heat it. Season. First fry the grated ginger and garlic on medium flame. Next sauté the chopped onions. When onions turn transparent, add the diced tomatoes. Cook for 3 minutes. Add the Madras curry powder, salt , jeera powder, coriander powder and turmeric powder. Sauté on medium flame for 3 minutes. Add the boiled vegetables, boiled rice and dhal. Mix gently. Simmer for 5 minutes. Serve piping hot.

Chef’s Tips

1) If the Soup is too thick, dilute with little hot water.

2) Can also add little chopped paneer to the Soup.







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