Mixed vegetable soup is loaded with anti-oxidant rich vegetables like capsicums, tomatoes and cabbage. This soup is also a good way to use leftover veggies from the kitchen.
Ingredients
Carrots diced 2 medium, Potato diced 1 medium, Bottle gourd (lauki/doodhi) diced 100 grams, Tomatoes quartered 4 medium, Oil 1 tablespoon, Cumin seeds 1/2 teaspoon, Black peppercorns 7-8, Onion sliced1 medium, Salt to taste, Sugar 1/2 teaspoon.
How to make
Heat one tablespoon oil in a pan. Add cumin seeds and black peppercorns. When the cumin seeds begin to change colour add onion and saute for two minutes. Add carrots, potato, bottle gourd and stir. Add salt and mix. Add two cups of water, cover and cook till nearly done.
Add tomatoes and continue to cook, covered, till all the vegetables are completely cooked. Strain and reserve the liquid. Cool the vegetables and then puree in a blender. Transfer into a deep pan, add the reserved liquid and adjust consistency. It should be quite thick. Bring the soup to a boil. Adjust salt, add sugar and stir. Serve hot.
Preparation Time: 10 mins.
Cooking Time: 31-40 mins.
Serves: 4 people.
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