Monday, April 28, 2014

Simple Veggie Soup

Soups are considered the lightest among  any meals. It can be had as a complete meal or as an appetizer. There are different varieties of soups that  can be had hot or cold. Among them my favourite has always been the one that my MIL makes. Its a quick and an easy recipe. The addition of charred corn was my innovation. Hope you all try and like it.


250 gms of mixed vegetables diced into big chunks.
Celery (optional)  - 2'' piece
Garlic - 2 pods
Onions - 2 small Diced
Tomatoes - 3 nos Diced
Corn Charred on a griddle or stone - 3 tsp
Pepper - as per taste
Salt - as per taste 

Method :
  • Put all the diced veggies in a pressure cooker. Add the onions,tomatoes and garlic and 1 cup of water
  • Add salt as per taste and cook upto two whistles. Switch off and alllow to cool.
  • Once cooled, open the cooker and blend all the vegetables with a hand blender or a mixie.
  • If the soup is thick add 1 cup of water and boil the soup well. Check for salt.
  • Meanwhile place the boiled corn kernels on a griddle or stone and saute till they are browned. Saute continuously till they are done, to prevent them from blackening.
  • Toast bread and cut into long finger size strips.
  • Transfer soup into a bowl.
  • Sprinkle pepper powder And add 1/2 tsp of the charred corn to the soup. 
  • Serve bread slices seperately.
  • Hot pipping soup is ready to be sipped and relished.

Note:  Veggies can be of your preferred choice. Quantity can be also altered according to your preference. I used carrot, beans and pumpkin. 

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