Chawli, French Beans and Carrot Soup

by Tarla Dalal

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This hearty lentil based soup has warm flavours making it very appealing throughout your pregnancy. The potatoes and beans add extra carbohydrates while the vegetables provide the required vitamins, minerals and fibre. It is a great one dish meal when you are lactating too. Simply assemble everything in a pot and let it simmer away while you attend to your little one.

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Chawli, French Beans and Carrot Soup recipe - How to make Chawli, French Beans and Carrot Soup

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Preparation Time: 20 mins Cooking Time: 1 mins Total Time: 21 mins 6Makes 6 servings
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Ingredients

3 tbsp chawli (cow pea / lobhia)
1/3 cup chopped french beans
1/3 cup chopped carrots
1/3 cup chopped potatoes
1/3 cup cauliflower florets
1/3 cup chopped tomatoes
1/3 cup chopped onions
1/3 cup shredded cabbage
2 tbsp celery (ajmoda) , chopped
2 bayleaves (tejpatta)
1 tbsp butter
salt to taste
freshly ground black pepper (kalimirch) powder to taste

For The Garnish
2 tbsp chopped parsley
2 tbsp cheese

Method

Soak the black-eyed beans in water for 3 to 4 hours. Drain and keep aside.
Heat the butter in a pan and sauté the onion, celery and bay leaves lightly. Add the french beans, carrots, potatoes, cauliflower and chawli and cook for 5 to 7 minutes.
Add 5 cups of water and simmer on a medium flame for 25 to 30 minutes until the beans are tender.
Add the cabbage and tomato and simmer for 3 to 4 minutes.
Add salt and pepper.
Serve hot, garnished with the chopped parsley and grated cheese.

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