Vaal, French Beans and Cauliflower Soup


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Vaal, French Beans and Cauliflower Soup is loaded with veggies ranging from French beans and cabbage to cauliflower and tomatoes,  nutritious lima beans and green peas, this wholesome soup is extremely flavourful despite not using onion and garlic.

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Aromatic and sumptuous, the Vaal, French Beans and Cauliflower Soup is fit to be a meal in its own right. Loaded with ample veggies ranging from French beans and cabbage to cauliflower and tomatoes, not to forget nutritious lima beans and green peas, this wholesome soup is extremely flavourful despite not using onion and garlic. Sautéed celery and a garnish of fresh parsley impart a rich and fresh aroma to the soup.

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Vaal, French Beans and Cauliflower Soup recipe - How to make Vaal, French Beans and Cauliflower Soup

Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings
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Ingredients
1/4 cup vaal (lima beans/ butter beans)
1/4 cup chopped french beans
1/2 cup cauliflower florets
1 tbsp butter
2 tbsp chopped celery (ajmoda)
2 bayleaves (tejpatta)
1/2 cup shredded cabbage
1/2 cup finely chopped tomatoes
1/2 cup boiled green peas
1 tbsp cornflour dissolved in 2 cups of water
salt and freshly ground black peppercorns (kalimirch) to taste

For The Garnish
2 tbsp finely chopped parsley
Method
    Method
  1. Soak the lima beans in enough water for 3 to 4 hours. Wash and drain.
  2. Combine the beans, 2 cups of water and salt in a deep pan, mix well and cook on a medium flame for 20 to 25 minutes or till the beans are tender. Keep aside.
  3. Heat the butter in a deep non-stick pan, add the celery and bayleaves and sauté on a medium flame for 1 minute.
  4. Add the french beans and cauliflower, mix well and cook on a medium flame for 5 minutes, while stirring occasionally.
  5. Add the cabbage, tomatoes, green peas and beans-water mixture, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
  6. Add the cornflour-water mixture, mix well and cook on a medium flame for 2 to 3 minutes or till the soup thickens, while stirring occasionally.
  7. Add the salt and pepper, mix well and cook on a medium flame for 1 minute. Discard the bayleaves.
  8. Serve hot garnished with parsley.
Accompaniments

American Sweet Corn Salad 
Apple and Lettuce Salad with Melon Dressing ( Iron Rich Recipe ) 
Arabic Salad 
Avocado Grapefruit and Strawberry Salad 
Baby Corn and Mushroom Salad 

Nutrient values per serving
Energy99 cal
Protein4.9 g
Carbohydrates13.7 g
Fiber3.2 g
Fat2.8 g
Cholesterol0 mg
Vitamin A233.6 mcg
Vitamin B10.1 mg
Vitamin B20.1 mg
Vitamin B30.8 mg
Vitamin C26.6 mg
Folic Acid21.4 mcg
Calcium48.1 mg
Iron1.4 mg
Magnesium0 mg
Phosphorus0 mg
Sodium34 mg
Potassium74.5 mg
Zinc0.2 mg

RECIPE SOURCE : Jain InternationalBuy this cookbook

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Reviews

Winter Vegetable Soup
4
 on 25 Nov 10 11:31 PM


Beautiful recipe for some nutritious, hot soup for winter days! Loved the rich texture of the thick liquid and the herbs add a certain subtle flavour to it which does not over power the vegetables. Lovely experience!