Roasted Vegetable Soup - No Oil Soup
This recipe has been viewed 7110 times
Roasting gives a distinct flavour to this soup.
- Place the pumpkin, green peas, carrots and garlic in an oven proof plate and roast in a preheated oven at 200 degress for 20 minutes.
- Cool and combine the pumpkin and garlic and blend inna mixer till smooth.
- In a non-stick pan, add the puree, cumin seeds powder, remaining vegetables, salt and enough water, mix well and bring to boil.
- Serve hot garnished with paneer and ginger.
This recipe was contributed by damyantiben on 11 Feb 2012
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