Half cup Indian palak or baby spinach (loosely measured then chopped)
I generally use cabbage, carrots, beans, spring onions, mushrooms, broccoli, cauliflower, Indian spinach (palak), peas & sweet corn.Īpart from the veggies mentioned in the recipe you can also add about You can also skip them if you don’t like the flavors. Vinegar or lemon juice & ginger are great for sore throat, detox and even congestion.If you have young kids, you may skip or use it grated. However flour can be replaced with 1 medium boiled potato. You can use oats powder, barley powder, corn starch or arrowroot powder. Thickener : This recipe uses flour to thicken the soup.Spices: 1 Bay leaf, half inch piece real cinnamon, pepper, red chili flakes & allspice are the spices that go well in this soup.The quantities given below goes well for our taste. Veggies: The key to a good veg soup is the combination & the quantity of veggies used.This is light on the stomach yet so nourishing and filling that makes a great appetizer. The recipe I have shared in this post is much more commonly served in the Indian Chinese restaurants. Some recipes use spices to flavor the vegetable soup. So you will find numerous ways to make it but the one ingredient you will always find in all of these is the vegetables. It is made in various cultures and cuisines across the world. Vegetable soup is a simple soup made with various vegetables, leafy greens, herbs and sometimes spices. The combination of Vegetable soup, Chinese pakora with schezwan sauce and noodles was so good that I thought of sharing the recipes here. There was some bottled homemade schezwan sauce in the fridge which went well with these. I was left with so many chopped veggies after making the soup which I used to make Chinese pakora. So I got to make this mix veg soup & vegetable noodles.
Last weekend we craved for a Indo Chinese dinner. Most times I make soups to use up the excess veggies or when someone at home is suffering from cold and congestion.
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