Healthy Nutritious Mixed Vegetable SoupVeg
Enjoy this wholesome and comforting bowl of goodness, perfect for when you are feeling under the weather or simply need a nourishing meal. This blend features a base of bottle gourd, carrots, potatoes, and tomatoes, pressure-cooked to perfection and pureed into a silky texture. Infused with aromatic oregano, black pepper, and a touch of ketchup for depth, this soup is packed with essential nutrition. Add fresh toppings like sprouts, corn, and zucchini for a delightful crunch in every bite.
Ingredients
Base :
100 g Bottle Gourd
1 Potato (chopped)
2 Tomato (chopped)
1 Green Garlic Cloves
1 Onion (chopped)
2 cups Water
1 Carrot (chopped)
to taste Salt
Toppings :
1 Carrot (finely chopped)
2 tbsp Bean Sprouts
1 tsp Oregano
to taste Black Pepper Powder
1 tbsp Tomato Ketchup
Zucchini, finely chopped (1 small piece)
Yellow corn (2 tbsp)
Instructions
1
In a pressure cooker, add the bottle gourd, carrot, potato, tomatoes, and garlic. Add 2.5 to 3 cups of water and salt to taste. 2. Cook: Close the pressure cooker lid and cook for 3 to 4 whistles.
2
Close the pressure cooker lid and cook for 3 to 4 whistles.
3
Turn off the flame and allow the cooker to cool down completely until all the pressure has been released. Open the lid and use a hand blender to puree the cooked vegetables until you achieve a smooth base.
4
Stir in the chopped carrot, zucchini, corn, and sprouted green gram (or your choice of topping vegetables).
5
Add the oregano, black pepper powder, and ketchup. If you are serving this to someone who is unwell, you may skip the ketchup.
6
Stir everything well. If the consistency is too thick, add a little extra water. Turn the flame back on and boil the soup for 5 to 6 minutes until the added vegetables are cooked through.
7
Stir once more before serving your bowl of healthy, nutritious vegetable soup.
Nutrition Facts
2 servings per recipe
