Chunky Vegetable Soup

by Tarla Dalal

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A tangy and flavourful soup that you will love and remember for its lingering taste and creamy texture. You will find that sautéing the onions and spices enhances the taste and aroma of the chunky vegetable soup manifold, while the tomatoes and worcestershire sauce impart a tangy touch to it. While you might be wondering why this recipe needs maida, you will realise that it helps achieve a perfect texture and mouth-feel.

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Chunky Vegetable Soup recipe - How to make Chunky Vegetable Soup

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Preparation Time: 15 mins Cooking Time: 15 mins Total Time: 30 mins 4Makes 4 servings
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Ingredients

1/2 cup chopped french beans
1/2 cup chopped carrots
1/2 cup cauliflower florets
1/2 cup peeled and chopped potatoes
1/2 cup green peas
1 tbsp ghee
1/2 cup sliced onions
3 cloves (laung / lavang)
25 mm (1") piece cinnamon (dalchini)
3 black peppercorns (kalimirch)
1 tbsp plain flour (maida) dissolved in 1/2 cup of water
1/4 cup sliced tomatoes
1 tbsp worcestershire sauce
salt to taste

Method

Heat the ghee in a deep pan and add the onions and sauté on a medium flame for 2 to 3 minutes or till the onions turn brown in colour.
Add the cinnamon, cloves and peppercorns and sauté on a medium flame for 1 minute.
Add all the vegetables except the tomatoes along with 3 cups of water and cook on a medium flame for 8 to 10 minutes or till the vegetables are cooked.
Add the maida- water mixture, tomatoes, worcestershire sauce and salt, mix well and cook on a medium flame for 2 minutes, while stirring continuously.
Serve hot.

Accompaniments

Bread Loaf, Basic White Bread Loaf Using Yeast
Cheese Garlic Buns

Nutrient values per serving

Energy	93 cal
Protein	2.6 g
Carbohydrates	13 g
Fiber	3 g
Fat	3.4 g
Cholesterol	0 mg
Vitamin A	227.1 mcg
Vitamin B1	0.1 mg
Vitamin B2	0 mg
Vitamin B3	0.6 mg
Vitamin C	16.8 mg
Folic Acid	15 mcg
Calcium	28.3 mg
Iron	0.8 mg
Magnesium	0 mg
Phosphorus	0 mg
Sodium	32.9 mg
Potassium	130.8 mg
Zinc	0.3 mg