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
Oil – 2tablespoons
Jeera ( cumin seeds ) – 1 teaspoon
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.
1) If the Soup is too thick, dilute with little hot water.
2) Can also add little chopped paneer to the Soup.