Vegetable grain soup recipe

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Prep Time:0 minutes | Cooking Time:1 hour
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INGREDIENTS:

  1. Carrot - 100 grams
  2. Green bean (French bean) - 100 grams
  3. Cabbage - 100 grams
  4. Cauliflower - 100 grams
  5. Ladies finger (okra) - 2
  6.  Leek - 2
  7. Chopped Onion - 1
  8. Chopped Tomato - 1
  9. Curry leaves - a few
  10. Soaked chick pea - 1/2 cup
  11. Soaked green gram - 1/2 cup
  12. Pigeon pea - a handful
  13. Turmeric powder - 1/2 teaspoon (tsp.)
  14. Black pepper - 1 teaspoon (tsp.)
  15. Cumin seed - 1 teaspoon (tsp.)
  16. Unsalted butter - 2 teaspoon (tsp.)
  17. Corn flour - 1 1/2 teaspoon (tsp.)
  18. Vegetable bouillon cube (soup cube) - 1
  19. Salt - as needed

PREPARATION:

  1. Add water to corn flour and dissolve it.
  2. Cut the vegetables (carrot, green bean, cabbage, cauliflower, ladies finger, leek ) to the size of your choice.
  3. In a pressure cooker add the chopped vegetables (carrot, green bean, cabbage, cauliflower, ladies finger, leek), tomato, soaked chick pea, soaked green gram, pigeon pea, turmeric powder, black pepper, cumin seeds and salt to taste. Now add water as needed and pressure cook for 5 whistle then remove from heat (stove) and keep it aside for the pressure is released completely.
  4. In a pan melt butter. Now add chopped onion, curry leaf and sauté until the onion turn translucent (golden brown)
  5. Now add the pressure cooked vegetables. Add water if needed and bring to boil.
  6. Now add the vegetable bouillon cube and cook until the cube dissolve in the soup.
  7. Now add the dissolved corn flour. Boil for couple of minutes until the soup gets thick and serve hot.

NOTES:

  1. Goes well with bread toast.
  2. You also can add potato if you like it.



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