How to make Golden Vegetable Soup With Green Sprouts -
Health vegetable and bean sprout soup
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Tomatoes (टमाटर), Veg Stock
Cuisine : Fusion
Course : Soups
For more recipes related to Golden Vegetable Soup With Green Sprouts checkout Tomato Egg Drop Soup, Tomato Saar, Tomato Egg Drop Soup, Tomato Melon Gazpacho . You can also find more Soups recipes like Carrot and Cumin Soup Spiced Carrot Soup Shots Onion and Thyme Soup Thai Sweet Potato Soup
Golden Vegetable Soup With Green Sprouts Recipe Card
Hindi: tamatar
Relish a salad platter of thinly sliced tomatoes, with chunks of mozzarella, a drizzle of olive oil, sliced black olives and basil leaves. Arrange in concentric circles on a nice white plate. The word relish is just perfect here. And not just salads, for all those rich and good-looking Indian preps, the very famous onion-tomato masala is a must! Then, there are soups, beverages (call for the Bloody Mary!), snacks and even desserts made of these plump red things. Even the green ones are in use today. Must say, terrific tomatoes!
Prep Time : 11-15 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Golden Vegetable Soup With Green Sprouts Recipe
Tomatoes chopped 5 medium
Veg Stock 5 cups
Cabbage finely shredded 1 medium
Bean sprouts 1 1/2 cups
Olive oil 1 tablespoon
Onion chopped 1 medium
Garlic chopped 2 cloves
Dried thyme 1/2 teaspoon
Bay leaf 1
Carrot cut into thin strips 1 medium
Salt to taste
Black pepper powder a pinch
Fresh coriander sprigs 1 for garnish
Method
Step 1
Heat oil in a non stick pan, add onion, garlic and carrot. Sauté for two minutes. Add cabbage and thyme and sauté for two minutes. Add the chicken stock and mix.
Step 2
Let it simmer for ten to fifteen minutes or till the vegetables are cooked. Remove from heat and let it cool. Blend the vegetable mixture into a fine puree.
Step 3
In another pan cook bean sprouts with bay leaf and two cups of water for five minutes. Drain off the excess water and set aside. Heat a non stick pan, transfer the vegetable puree into it.
Step 4
Add the bean sprouts, salt, black pepper powder and sufficient water and let it cook for five minutes. Serve hot garnished with coriander sprig.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
