Mixed Vegetable Soup

By mansibshah
I have used quite a few vegetables in this recipe; but you are free to omit or change these to suit your taste. Though I would recommend using cauliflower, carrots and beetroot as they impart a nice flavor and color, as well as provide healthy antioxidants and fiber.

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Ingredients
1/2 small cauliflower - florets separated
1/2 cup shredded cabbage
1 large tomato
1/2 cup carrots - chopped
1/2 cup beetroot - chopped
3/4 cup green peas
1/2 cup onions - chopped
1 cup coconut milk
1 cup water (as needed)
2 tbsp olive oil or margarine
1 tsp garlic paste
salt and black pepper - to taste
lemon juice - if needed
2 tsp red chilli powder or paprika
1-2 bay leaves
2 tsp coriander powder
3-4 cloves

Method
Take all the vegetables except tomato and onions and pressure cook them.

now take a frying pan, heat the olive oil, then add the garlic paste, cloves, bay leaves and saute the chopped onions until light golden. Add the boiled vegetables, along with the water, to the pan and season with all the spices. Chop the tomato and add it to this mixture. Cover and let them simmer for 8-10 minutes. Finally add half of the coconut milk and cook for another 5 mins.

Once done, remove from flame and let it cool a little. Remove the bay leaves and the cloves with your hand (do not grind these). Then take all the mixture and blend it in a grinder to form a smooth paste. Add the remaining coconut milk and check for taste. Add salt, pepper or lemon juice if needed. Puree everything again adding water as needed till you achieve the desired consistency.

Your healthy soup is ready to be relished! You can allow it to cool and store in a dry air-tight container and it'll stay fresh for a few days in the fridge. But it is best served hot and fresh, so boil it a little again before serving. Garnish with croutons if desired and enjoy! 

More delicious soups:

Restaurant-style Tomato Soup

Chinese Hot n Sour Soup