VEG SOUP RECIPES SANJEEV KAPOOR RECIPES

Steps:

• Heat oil in a thick-bottomed saucepan, add bay leaves and onion and sauté for two minutes over medium heat. Drain the potato and add. Add carrot, mushroom, cabbage, French beans and cauliflower.
• Stir and cook on high heat for three to four minutes. medium heat or till flour emits a nice aroma. Add salt and white pepper powder. Stir in the vegetable stock and bring to boil.
• Add capsicum. Reduce heat and simmer till the vegetables are cooked and the soup reaches a fairly thick consistency. Gradually stir in the skimmed milk and simmer for three to four minutes or till it reaches soup consistency.
• Remove the bay leaves, adjust the seasoning and serve piping hot.

Steps:

• Heat one tablespoon oil in a pan. Add cumin seeds and black peppercorns. When the cumin seeds begin to change colour add onion and sauté for two minutes.
• Add carrots, potato, bottle gourd and stir. Add salt and mix. Add two cups of water, cover and cook till nearly done.
• Add tomatoes and continue to cook, covered, till all the vegetables are completely cooked. Strain and reserve the liquid.
• Cool the vegetables and then puree in a blender. Transfer into a deep pan, add the reserved liquid and adjust consistency. It should be quite thick.
• Bring the soup to a boil. Adjust salt, add sugar and stir. Serve hot.