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Winter Vegetable Soup
There’s nothing better than a piping hot bowl of soup to help you get past harsh winters. Add an assortment of vegetables to the soup, and you have a meal that is nutritious and delicious. Tomato gives this soup a slight tanginess while celery and bayleaves add a pleasant flavour. Include any vegetable that is in season and serve bubbling hot with parsley and grated cheese. Toasted croutons or caraway seed toast make a nice accompaniment.
Preparation Time: 15 minutes.
Cooking Time: 28 minutes.
Serves 4.
1 tbsp oil
¼ cup chopped onions
2 bayleaves (tejpatta)
¼ cup chopped French beans
¼ cup carrot cubes
¼ cup potato cubes
¼ cup cauliflower florets
¾ cup shredded cabbage
¼ cup deseeded tomato cubes
1 vegetarian seasoning cube, powdered
Salt and freshly ground black pepper to taste
For the garnish
2 tbsp finely chopped parsley
2 tbsp grated processed cheese
1. Heat the oil in a deep non-stick pan, add the onions and bayleaves and sauté on a medium flame for 1 minute.
2. Add the French beans, carrots, potatoes and cauliflower and sauté on a medium flame for 2 to 3 minutes.
3. Add 4 cups of water, mix well and cook on a medium flame for 20 minutes, while stirring occasionally.
4. Add the cabbage, tomatoes, seasoning powder, salt and pepper, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
Serve hot garnished with parsley and cheese.