Its rainy season here at Pune. How can i not have a soup when its raining. It so beautiful out here and i love to sip my soup in this weather.
This delicious soup took me an hour, but it was worth my time.
Garlic 5-6
Onion 1
Tomato 8-10 (small)
Carrot 1
Vegetable stock 1 1/2 cup ( Recipe below)
Coriander
Mint powder 1 tbsp
Oregano 1 tbsp
Red chilli flakes 1 tbsp
Olive oil tsp
wheat flour 1 tsp
Salt
1. Make your vegetable stock and keep aside ( i always have this stored in my fridge as its very handy for most of the soups)
2. Cut the tomatoes and carrot, keep aside
3. In a thick bottomed vessel over a medium flame heat oil. Add garlic and onion and saute for a 2 mins. Ensure the color doesn't changes
4. Add the tomatoes, and carrot and saute well for 5-7 mins
5. Now you would add red chilli flakes, oregano, mint powder, coriander and salt
6. Then add your vegetable stock and cover with a lid for half hour
7. The more it boil the better it tastes ( i boiled the soup for about 45 mins)
8. In a small bowl add the wheat flour and water. Mix well and add this to the soup. This ingredient will make the soup thicker. You need to keep mixing on a low flame to break part the lumps.
You can top up your soup with cheese if you want
A tinch of love and patience is required here :-) As this takes long but it is good to wait and have a yummy soup.
Vegetable stock
Ingredients
Garlic cloves 8 minced
Onion 2
Carrot 2
Bay leaf 1
Pepper corn 10-12
Beans 3
Olive oil 1 tsp
Water 2 cups
Salt
( In the other recipes they use parsley, thyme, celery but i did not have any of them in stock so i used beans)
Method
1. Chop the vegetables into 1 inch
2. Heat oil in a vessel.
3. Add onion, garlic, carrot, bay leaf, pepper corn, beans. Cook for 5 minutes and stir frequently
4. Add salt and water. Keep it for boil for about half hour
5. Strain and discard the vegetables
This delicious soup took me an hour, but it was worth my time.
Garlic 5-6
Onion 1
Tomato 8-10 (small)
Carrot 1
Vegetable stock 1 1/2 cup ( Recipe below)
Coriander
Mint powder 1 tbsp
Oregano 1 tbsp
Red chilli flakes 1 tbsp
Olive oil tsp
wheat flour 1 tsp
Salt
1. Make your vegetable stock and keep aside ( i always have this stored in my fridge as its very handy for most of the soups)
2. Cut the tomatoes and carrot, keep aside
3. In a thick bottomed vessel over a medium flame heat oil. Add garlic and onion and saute for a 2 mins. Ensure the color doesn't changes
4. Add the tomatoes, and carrot and saute well for 5-7 mins
5. Now you would add red chilli flakes, oregano, mint powder, coriander and salt
6. Then add your vegetable stock and cover with a lid for half hour
7. The more it boil the better it tastes ( i boiled the soup for about 45 mins)
8. In a small bowl add the wheat flour and water. Mix well and add this to the soup. This ingredient will make the soup thicker. You need to keep mixing on a low flame to break part the lumps.
You can top up your soup with cheese if you want
A tinch of love and patience is required here :-) As this takes long but it is good to wait and have a yummy soup.
Vegetable stock
Ingredients
Garlic cloves 8 minced
Onion 2
Carrot 2
Bay leaf 1
Pepper corn 10-12
Beans 3
Olive oil 1 tsp
Water 2 cups
Salt
( In the other recipes they use parsley, thyme, celery but i did not have any of them in stock so i used beans)
Method
1. Chop the vegetables into 1 inch
2. Heat oil in a vessel.
3. Add onion, garlic, carrot, bay leaf, pepper corn, beans. Cook for 5 minutes and stir frequently
4. Add salt and water. Keep it for boil for about half hour
5. Strain and discard the vegetables
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