Mixed Vegetable Soup is a treasure of nutrients as it is a great blend of all essential vitamins and minerals which our body requires. The best thing is that the vegetables are boiled and this ensures the retention of maximum nutrients which are otherwise lost to some extent when the vegetables are fried. The rich colors of all the ingredients give this soup a very attractive and tempting look, and ofcourse the vegetables give it a pleasant and distinct flavour.
- Fresh red tomatoes – 2 Large Sized (Approx. 150 gms.)
- Carrots – 2 (Approx. 100 gms.)
- Onion – 1 Small Sized (Approx. 50 gms.)
- Fresh Spinach (Palak) – 1 bunch (Approx. 50 gms.)
- Black Pepper Powder – 1/2 teaspoon
- Fresh Cream (Malai) – 2 teaspoons
- Salt to taste
Note: Some people add beetroot to this soup as well, so if you like it you can add it.
Servings: 3-4 persons
Preparation & Cooking Time: 20-25 mins.
Cut all the vegetables roughly into pieces. (You do not need to cut them finely as these will be blended eventually)
Boil the cut vegetables in a pressure cooker in approximately one and a quarter cups of water. Please ensure you do not add excess water as then the soup will become too watery.
After the above is cooled, blend the contents in a mixer/blender for a minute. (Include the water as well from the contents while blending)
Now strain the blended mixture using a sieve into a container. Check the consistency and add water if required.
Boil the soup again for a minute. Add salt and mix well.
Take out the soup in a serving bowl. Top up the mixed vegetable soup with little fresh cream or malai and sprinkle black pepper powder.
Mixed Vegetable Soup is ready. Serve hot with popcorn or any other savory snack of your choice.