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 Potato Corn Soup Tomato Egg Drop Soup Toasted Almond Soup White Bean 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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