Tuesday, 30 December 2014

Hot Vegetable Soup


Chennai is facing yet another depression over the Bay of Bengal ! As a result, it has been raining cats and dogs. Given the damp weather and cold draught, I could do with a bowl of hot soup. So, I set out to make a really ‘hot’ soup. With a generous dash of ginger, this soup is thick, filling and feels great in cold weather. Here we go.

Ingredients: (Serves two)
Tomatoes – large, 1 no
Onion – ½ no, chopped finely
Mixed vegetables – finely chopped, ½ teacup or 100ml measure
Salt – to taste
Chilli flakes – ¼ teaspoon (adjust to taste)
Butter – 1 tablespoon
Cinnamon – ½” piece
Ginger – 1” piece, grated

*You may use carrot, French beans, cabbage, sweet corn and green peas in desired combinations.

Hot Vegetable Soup
Method: Wash the tomato and boil it in 2 teacups (400ml) of water till the skin breaks. Switch off the stove and allow the tomato to cool. Chop the onion finely and cut the vegetables into very small pieces. Heat butter in a kadai/wok, add onions, and sauté till they start to brown. Add the cut vegetables and required salt. Sauté for a minute; then cover and cook on low flame till the vegetables are done.

Remove and discard the tomato skin; save the water used for boiling. Blend the tomato into a thick puree using a mixer-grinder. Add the vegetable water to the puree and mix well. Strain through a sieve. Add the filtered puree to the cooked vegetables. Add in salt, chilli flakes, grated ginger and cinnamon. Bring it to boil, and then simmer for 5 minutes. Switch off the stove and remove the cinnamon piece. Serve hot.

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