Vegetable Soup

On a chilly winter day a steaming hot bowl of soup is one thing that anyone would enjoy! I decided to have a hot and spicy soup for the evening and had realised that I ran out of those ready-made soup packets which help me in these time-bound moments. That’s when my mother-in-law suggested we make our own home-made healthy soup. Well I was apprehensive about all those vegetable boiling and stirring sessions but then it was all done and ready in 15 minutes to slurp away! I would call this soup a quick-fix one with the best of nutrition. As you may notice here in this recipe I have used the cauliflower leaves, which are usually discarded, while that’s the most nutritive part of the vegetable.

Ingredients

  • 1 cup fish stock -Optional
  • 2 cups spinach stock
  • 2 tbsp peas
  • 2 cauliflower leaves –finely chopped
  • 4 baby corns – sliced round
  • 4 creeper spinach leaves (mayalu) julienned
  • 2 tbsp grated carrot
  • 1 tsp finger millet/Ragi flour
  • ½ tsp soya flour
  • 1tsp pepper powder
  • Salt to taste

Method

  • Soak the ragi and soya flour in a little spinach stock, and keep aside.
  • Add the peas, and rest of the ingredients (except the shredded carrots and pepper powder) together and cook till the peas are well cooked.
  • Lower the flame and pour gently the flour mixture into it.
  • Stir and cook till the contents cook well. The mixture will thicken a little when cooked.
  • Pour into a serving bowl, top it with pepper powder and garnish with shredded carrot.

Preparation time: 15 minutes.

Serves: 2

Tips:

  • Stock from previously steamed fish, stored in the refrigerator, was used.
  • Whenever you buy spinach, to avoid it from getting limp, boil it and refrigerate the stock and leaves for further use. This will save time while cooking.
  • Par boiled or boiled peas can also be stored in the refrigerator for further use.
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