Vegetable Soup (Indian Italian Combo)

Apart from jam and jelly, what could be a better accompaniment for croissant? Then my thought went to Olive Garden where we have bread sticks with soup. Ta - Da - Da.....Why should not I try some kind of soup that will go well with croissant? I made it Indian style with a nice Italian touch.....& it was just amazing with those buttery flaky croissants....

Try this soup with croissant or bread or simply as such for a healthy filling breakfast.

Ingredients

Olive Oil - 2 tbsp (Refined Oil can also be used)
Onion - 1/2 handful ( finely chopped  )
Tomatoes - 2 ( finely chopped)
Carrot - 1 handful ( finely chopped )
Beans - 1 handful ( finely chopped )
Green Peas - 1/2 handful ( finely chopped )
Spinach - 1 handful ( finely chopped )
Sweet Corn - 1 handful ( finely chopped )
Red Chilli Powder - 1/2 tbsp
Turmeric Powder - 1/4 tsp
Italian Seasoning - 1 tbsp
Fresh Basil (optional ) - 1 tbsp ( finely chopped )
Coriander Leaves - 1/2  handful ( finely chopped )
Parsley ( optional ) - 1/4 handful ( finely chopped )
Salt - To Taste
Water - twice the amount of final required soup consistency

Method

1. In a pan, add oil. When hot, add the onion.
2. Saute the onions till they turn slightly transparent.
3. Add the tomatoes and saute for 2 min. It is not required that tomatoes should turn mushy.
4. Add the vegetables one after the other and saute for about 2 min.
5. Add the chilli powder and turmeric & saute for a minute.
6. Add the Italian seasoning, the parsley and coriander leaves with required salt.
7. Add water and let this boil on a high flame for about 15 min till the veges are cooked & the amount of water reduces to half.
8. The final consistency should be a watery soup good enough to dip the bread / croissant.
9. Serve with bread / croissant / bread sticks or have the soup as such.

Note

1. Vegetables can be added of any choice. Even bitter gourd (pagarkai) can be added while preparing the soup for diabetic people.
2. Its easy to prepare and healthy to eat since it includes many vegetables.
3. Even leftover veges can be used to make this soup.
4. The taste of the soup varies with the veges added.

Peas (Pattani) Kuruma

Ingredients

Peas - 1 cup (soaked overnight)
Coconut Grating - 1/2 cup
Green Chillies - 4
Fennel (Perunjeeragam) - 1 tbsp
Ginger - 1 inch piece
Garlic - 5 big pods
Oil - 2 tbsp
Mustard + Urad dhal - 1 tbsp
Curry Leaves - 5 Nos.
Onion (chopped) - 1 handful
Tomato (chopped) - 1
Coriander Powder - 1/2 tbsp
Red Chilli Powder - 1/4 tbsp
Turmeric Powder - 1/4 tbsp
Garam Masala - 1/2 tbsp
Salt - To Taste
Water - As needed
Coriander Leaves - To Garnish

Method

1. In a pressure cooker, add the soaked peas, little salt and water just to cover the peas. Pressure cook on a MEDIUM heat for about 10 min.
2. In a mixer / blender, grind the coconut, green chillies, fennel, ginger and garlic with little amount of water.
3. In a pan, add oil.
4. When hot, add mustard, urad dhal, curry leaves and onion....one after the other.
5. When the onion is fried well, add the chopped tomatoes.
6. Fry until the tomatoes turn mushy.
7. Add all the masala powders, salt and fry for a minute in a MEDIUM heat.
8. Add the grind masala and fry for 2 min in a MEDIUM heat. (Careful....the masala may splatter on the hands)
9. Add the cooked peas with necessary water.
10. Check for salt and chilli powder.
11. Boil in a medium - high heat till the required consistency is reached.
12. Garnish with coriander leaves.
13. Serve with poori, chappathi, paratha, idly or dosa.

Note

1. Peas can be replaced by green peas. The green peas can be added directly and allowed to cook. No need to pressure cook. But the taste of the kuruma will be different.
2. Apart from a good accompaniment for bread varieties, this goes well with idly / dosa.