VEGETABLE Soup Varieties

**Author - Alee Venkatesh **
 Healthy vegetable soup; 
Meal on its own or an appetizer with bread rolls

Toor dal, Pumpkin, sweet potato, carrot, cabbage, zucchini - cooked and simmered by adding salt, pepper, cumin, Italian herbs

Lentil & Vegetables in cream of mushroom




Ginger & Vegetable Soup

Ingredients & Method
  • Mixed Vegetables of your choice - 1.5 cup
  • 1/4 cup freshly grated ginger or ginger pieces
  • Pinch of Turmeric & hing powders
  • Few curry leaves finely chopped
  • 2 tsp. each - methi & cumin seeds
  • 1/2 tsp. each - coconut oil, olive oil & ghee
  • 1/4 cup boiled milk
  • salt & pepper to taste
In a large pan, cook vegetables until tender by adding ginger, methi seeds, cumin seeds, hing, turmeric, oil & curry leaves.  When vegetables are cooked,  add ghee, milk, salt & pepper.  Simmer for 10 mines and serve hot.



Curry Style Vegetable Soup 

 Ingredients & Method 

  • 2 cup mixed vegetable of your choice & Rajma beans, chickpeas 
  • Vegetable stock - 1.5 cup  
  • salt & ground pepper to taste 
  • homemade curry powder to taste  
  • roasted cumin, clove & cinnamon powders - 1.5 tsp each
  • toasted croutons (a few to add on top just before serving)

Soak handful of rajma beans & chickpeas for few hours, cook until tender.  Wash & cut vegetables of your choice - cook until tender.  Heat little bit of oil in a pot, add all the ingredients with cooked vegetables, rajma beans, chickpeas.  Bring to boil, remove from heat - serve hot with toasted croutons on top.