71
Vegetable Soup
#wprm-recipe-user-rating-4 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-user-rating-4 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-4-33); }#wprm-recipe-user-rating-4 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-4-50); }#wprm-recipe-user-rating-4 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-4-66); }linearGradient#wprm-recipe-user-rating-4-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-4-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-4-66 stop { stop-color: #343434; }
A hearty Vegetable Soup is so tempting in winter. A cup of soup is a great meal starter or a tasty, nutritious and satisfying lunch. Vegetable Soup is very comforting.
Servings 4 people
Ingredients
- 2 tbsp oil
- 1/2 tsp cumin seeds jeera
- 1 bay leaf types
- 6 cloves long
- 1 tsp salt
- 1/2 cup carrots, peeled and chopped into rounds
- 1 small potato peeled and cubed in small pieces
- 1 cup fresh green beans cut into 3/4 inch pieces
- 1/4 cup celery chopped
- 1 cup cabbage chopped
- 1-1/2 cups tomato chopped
- 1/4 cup corn kernels
- 3 cups water
- 1/4 tsp ground black pepper
- 1-2 tsp freshly squeezed lemon juice
Instructions
-
Heat the oil in a saucepan over medium high heat, Test the heat by adding one cumin seed to the oil; if the seed cracks right away, the oil is ready.
-
Add the cumin seeds. As they crack, add carrots, potatoes, green beans, bay leaf, cloves, and salt. Cook two to three minutes, stirring occasionally.
-
Add corn, cabbage, celery, tomato, and three cups of water. When it boils, turn the heat down to low medium.
-
Cover and cook 25 to 30 minutes, until the vegetables are tender.
-
Add the black pepper and lemon juice. Taste and season with additional salt and pepper as needed.
The post Vegetable Soup appeared first on Manjula’s Kitchen.
