Leftover Vegetable Soup Transformed Indian Style Recipes
VEGETABLE SOUP RECIPE
Mix vegetable soup is a healthy, delicious & easy to make soup. Just add in your choice of veggies and get a great tasting flavorful homemade vegetable soup.
Provided by Swasthi
Categories Soup
Number Of Ingredients 19
Steps:
- Rinse the veggies thoroughly and chop them finely. You can also use a food processor.
- Chop or mince ginger and garlic.
- Heat oil in a pot.
- Fry garlic, ginger, bay leaf (optional) and spring onion whites for a minute.
- Then add all the other veggies and saute for 2 mins on a high flame to bring out the aroma.
- Pour water or stock and cook covered until the veggies are slightly tender.
- Meanwhile stir in the corn starch in ¼ cup water.
- Pour the corn starch mixture to the boiling vegetable soup.
- Cook stirring constantly until it turns slightly thick. It will thicken further upon cooling.
- Add pepper, salt & sugar. Stir and turn off the stove. Let it cool down a bit.
- Then add in vinegar and chilli flakes. Taste and add more salt if needed.
- Serve vegetable soup hot or warm with some hakka noodles or cheese toast.
Nutrition Facts : Calories 80 kcal, Carbohydrate 13 g, Protein 2 g, Fat 3 g, SaturatedFat 1 g, Sodium 220 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
LEFTOVER VEGETABLE SOUP TRANSFORMED INDIAN STYLE
Make and share this Leftover Vegetable Soup Transformed Indian Style recipe from Food.com.
Provided by Siava
Categories Vegetable
Time 25m
Yield 5-6 serving(s)
Number Of Ingredients 10
Steps:
- Reserve 1 cup of vegetable soup liquid. Drain the rest.
- Place vegetables and reserved liquid into blender. Blend until finely grained.
- Heat olive oil on medium. Add minced garlic and saute for approximately 2 minutes.
- Add blended vegetable mixture to sautéed garlic. Add everything else.
- Simmer for 15-20 minutes or until piping hot. Serve and enjoy.
Nutrition Facts : Calories 147.4, Fat 6.2, SaturatedFat 0.9, Sodium 1037.3, Carbohydrate 20.9, Fiber 2.4, Sugar 5.5, Protein 3.9
THAI-INDIAN VEGGIE SOUP
This soup is full of Thai and Indian goodness. Lots of fiber and greens. It's great on a cold, fall evening. The key is to slowly add each ingredient and let each flavor develop before going on to the next addition. That will help distribute the flavors and ensure that the tofu has a nice taste.
Provided by Marci
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h10m
Yield 6
Number Of Ingredients 17
Steps:
- Heat oil in a large pot over medium heat. Add ginger and garlic; cook and stir until fragrant, 2 to 3 minutes. Add onion; cook and stir until softened, about 4 minutes. Stir in carrots; cook until they start to soften, about 4 minutes. Stir in green curry paste. Add tomatoes, cumin, and curry powder; cook and stir until fragrant, about 4 minutes.
- Stir tofu into pot; cook until it starts to absorb some flavor, 3 to 4 minutes. Add kale; cook until slightly wilted, 3 to 4 minutes. Pour in coconut milk and bring soup to a simmer, about 5 minutes. Pour in vegetable broth and chickpeas; season with salt. Simmer soup, uncovered, until flavors combine, about 20 minutes. Serve soup garnished with scallions and sriracha.
Nutrition Facts : Calories 265.3 calories, Carbohydrate 23.5 g, Fat 19 g, Fiber 5.1 g, Protein 8.1 g, SaturatedFat 12.9 g, Sodium 803.2 mg, Sugar 3.2 g
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