How to make Mixed Vegetable Soup -
Assorted vegetable soup with the goodness of skimmed milk.
This recipe is from the book Khazana of Healthy Tasty.
Main Ingredients : Potatoes (आलू), Carrots (गाजर)
Cuisine : American
Course : Soups
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You can also find more Soups recipes like Shredded Hot And Sour Soup Roasted Garlic and Tomato Soup Spinach Soup Garlic and Cheddar Soup
Mixed Vegetable Soup Recipe Card
Hindi: Aloo
Why is it that when you are stuck at “what should we cook today” the answer is always “make some aloo!” Potatoes are like this…extremely popular and have multipurpose usage.
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!
Prep Time : 16-20 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Mixed Vegetable Soup Recipe
Potatoes finely chopped 1/4 medium
Carrots finely chopped 1 medium
Fresh button mushrooms finely chopped 6-8
Potato finely chopped 1 medium
French beans finely chopped 6-8
Cauliflower grated 1/4 small
Green capsicum finely chopped 1 medium
Oil 1 tablespoon
Bay leaves 2
Onion finely chopped 1 medium
Whole wheat flour (atta) 2 teaspoons
Salt to taste
White pepper powder to taste
Vegetable stock 2 cups
Skimmed milk 2 cups
Method
Step 1
Keep the potato soaked in water to avoid discoloration. Heat oil in a thick-bottomed saucepan, add the bay leaves and onion and sauté for two minutes over medium heat.
Step 2
Drain the potatoes and add. Add the carrot, mushrooms, cabbage, French beans and cauliflower. Stir and cook on high heat for three to four minutes. Sprinkle the whole wheat flour and cook for two minutes, stirring continuously over medium heat or till flour starts giving out a cooked aroma. Add salt and white pepper powder.
Step 3
Stir in the vegetable stock and bring to boil. Add the capsicum. Reduce heat and simmer till the vegetables are cooked and the soup reaches a fairly thick consistency. Gradually stir in the skimmed milk and simmer for three to four minutes or till it reaches soup consistency. Remove the bay leaves, adjust the seasoning and serve piping hot.
Nutrition Info
Calories : 462 Kcal
Carbohydrates : 74.9 gm
Protein : 10.2 gm
Fat : 13.3 gm
Other : 18.3gm
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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.
