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.

Sweet Corn vegetable soup

This recipe serves 2 - 3 people

Ingredients

Water - 3 cups
Noodles (optional) - 10 strings
Carrot (finely chopped / grated) - 1 /2 handful
Beans (finely chopped) - 1 /2 handful
Cauliflower (finely chopped) - 1 /2 handful
Sweet corn - 1 handful
Sweet corn (grind in blender w/ little water) - 1 handful
Sugar - 1 sp
Salt - To taste
Pepper powder - To taste
Corn Starch - 2 sp (mixed with little water)
Spring (Green) onions (chopped) - To garnish

Method

1. In a pan, bring water to a boil.
2. Add sweet corn along with all the chopped vegetables & noodles (optional). Let this cook for 2 - 3 min.
3. Now, add the grind sweet corn & mix thoroughly.
4. Add in the sugar, salt and pepper powder & give a good stir.Let this cook for a minute or so.
5. Stirring continuously, add in the corn starch mixture and cook for another minute.
6. Turn off the stove and garnish with spring onions.
7. Serve hot before lunch / dinner.

Note

1. Soup can be made creamy or little watery either by adding more or less corn starch.
2. This is totally healthy & too filling.