Mixed Vegetable Soup
Serves: 2–3 people
Ingredients
- Carrot – 1 (washed and sliced)
- Tomato – 1 (chopped)
- Cabbage – 1 cup (chopped)
- French beans – 2–3 (chopped)
- Bottle gourd (lauki) – 1 small piece (chopped)
- Spinach – 4–5 leaves
- Water – 3–4 cups
- Salt – to taste
- Black pepper – to taste
- Paneer – 1 small piece (finely chopped, for garnish)
Method
- Add carrot, tomato, cabbage, beans, bottle gourd, and spinach to a pressure cooker.
- Pour in 3–4 cups of water.
- Pressure cook for 2 whistles on medium flame.
- Allow the pressure to release naturally.
- Lightly mash the vegetables using a spoon. Do not grind or blend completely.
- Strain the soup for a lighter texture, if desired.
- Add salt and black pepper according to taste.
- Simmer for 1–2 minutes and mix well.
Serving Suggestions
- Serve hot in soup bowls.
- Garnish with finely chopped paneer or fresh coriander leaves.
- Best enjoyed fresh and warm as a light meal or starter.
- Serve with toasted bread or soup sticks if desired.
Tips
- Do not overcook the vegetables to maintain flavor and nutrition.
- Add salt and pepper at the end for better flavor balance.
- Add a small piece of ginger while boiling for extra flavor.
- For a clearer soup, strain gently without pressing the vegetable pulp too much.