Vegetable Soup ( Exciting Vegetarian Cooking)
by Tarla Dalal
Added to 1432 cookbooks
This recipe has been viewed 42446 times
Cabbage, carrots and onions combine here in a tomato base to make this heart-warming soup. Baked beans add on to the flavor and crunch in this soup.
- Combine the tomatoes and 4 cups of water in a deep kadhai and cook on a high flame for 8 to 10 minutes.
- Remove from the flame and allow the mixture to cool.
- Once cooled, blend in a mixer to a smooth mixture. Keep aside.
- Heat the oil in a deep kadhai, add the onions and sauté on a medium flame for 2 to 3 minutes.
- Add the bayleaf, cloves, peppercorns and cinnamon, mix well and sauté on a medium flame for a few seconds.
- Add the cabbage and carrots, mix well and sauté on a medium flame for 3 to 4 minutes, while stirring occasionally.
- Add the prepared tomato base, cornflour-water mixture, mix well and cook for a minute, while stirring continuously.
- Add the salt and baked beans, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
- Serve hot garnished with cheese.
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