Sunday, November 6, 2011

Vegetable soup


Coriander leaves - 1 cup
Basil - 2 Cups
Ground cinnamon powder - 1/2 spoon
Cumin Seeds - 2 spoons
Pepper corn - 2 spoons
Cloves - 4-5 pieces
Ginger - 2 small pieces
Garlic - 4 pieces
Green chillies - 2 pieces
Onions - 2 pieces
Brinjal - 4-5 pieces
Carrot - 2 pieces
cauliflower - 2 pieces
Paprika powder - 1 spoon
Salt - to taste
Water - 4 glasses (approx. 800 ml)
Olive oil
One soup pot and ladle


Crush the ginger and garlic together and leave them in a cup. Cut the brinjal, carrot, onion and cauliflower in your favourite size and shape. Chop the green chillies in small sizes though. Take a soup pot or any vessel i.e. available. Add 2 spoons of olive oil and leave the pot in sim mode. Add cumin seeds, cloves, ginger and garlic. After one minute, add the green chillies and once they turn a bit brown, add the vegetables too. Keep stirring them for about 2 minutes. Then, add water to the pot. Keep stirring and gradually add salt, paprika powder, cinnamon powder, basil and coriander leaves. close the pot for about 10 minutes and leave it in medium heat. This will allow the vegetables to cook inside. Open the lid and continue stirring. Aroma coming from the soup soon transfuses through the kitchen. Close the lid and open every ten minutes to stir for another 20 minutes.  Then soup is ready to serve.

This soup is apt under cold weather conditions and when you have cold/sore threat, etc

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