Ingredients and Method to make Indian style clear vegetable soup
3 large carrots grated or cut very fine
1 Green bell pepper (capsicum) de seeded and cut very fine
1/4 head of cabbage cut very fine
1 tbsp oil
1/2 tsp cumin seeds (jeera)
2 Thai or Indian variety green chilies cut very fine ( or to taste) (see notes)
1 tsp minced ginger
1/4 tsp turmeric powder
1 tsp rasam powder (or to taste) (see notes) ( can be substituted with any other curry powder)
5 cups of water (or as required to achieve required consistency )
salt to taste
2 tbsp corn starch (aka corn flour in India) mixed in 1/4 cup water
handful cilantro (coriander leaves) cut very fine for garnish
Heat oil in a large heavy bottomed pan. Add cumin seeds, when the seeds splutter add green chilies and stir a few times. Then add ginger, stir a few times. Add turmeric powder, stir once or twice.
Add all the vegetables, salt to taste, rasam powder and water and allow the vegetables to simmer for a few minutes until tender crisp. Do not over cook, since the taste is better when the vegetables have a slight bite to them.
The copyright of this content belongs to Veginspirations.com
Add corn starch mixed in water and allow it to simmer for a few minutes. Add water if required to achieve required consistency
Finally remove from heat, garnish with cilantro and serve hot as a starter to an Indian themed lunch/ dinner. Or serve with some sandwiches, wraps or cutlets to make a complete meal.
Notes:
If you do not want too much heat(spiciness) in your soup you can scale down the rasam powder (or curry powder) or even skip the green chilies entirely and just use some curry powder or rasam powder for flavor.
3 large carrots grated or cut very fine
1 Green bell pepper (capsicum) de seeded and cut very fine
1/4 head of cabbage cut very fine
1 tbsp oil
1/2 tsp cumin seeds (jeera)
2 Thai or Indian variety green chilies cut very fine ( or to taste) (see notes)
1 tsp minced ginger
1/4 tsp turmeric powder
1 tsp rasam powder (or to taste) (see notes) ( can be substituted with any other curry powder)
5 cups of water (or as required to achieve required consistency )
salt to taste
2 tbsp corn starch (aka corn flour in India) mixed in 1/4 cup water
handful cilantro (coriander leaves) cut very fine for garnish
Heat oil in a large heavy bottomed pan. Add cumin seeds, when the seeds splutter add green chilies and stir a few times. Then add ginger, stir a few times. Add turmeric powder, stir once or twice.
Add all the vegetables, salt to taste, rasam powder and water and allow the vegetables to simmer for a few minutes until tender crisp. Do not over cook, since the taste is better when the vegetables have a slight bite to them.
The copyright of this content belongs to Veginspirations.com
Add corn starch mixed in water and allow it to simmer for a few minutes. Add water if required to achieve required consistency
Finally remove from heat, garnish with cilantro and serve hot as a starter to an Indian themed lunch/ dinner. Or serve with some sandwiches, wraps or cutlets to make a complete meal.
Notes:
If you do not want too much heat(spiciness) in your soup you can scale down the rasam powder (or curry powder) or even skip the green chilies entirely and just use some curry powder or rasam powder for flavor.
