Recipe for Vegetable Soup

Here's the Most Easy and Appetizing Recipe for Vegetable Soup

A bowl of soup is a nourishing appetizer. It is also a whole meal, depending on how you prepare it. Here is a recipe for vegetable soup, that is easy to cook, and simply delicious.
Tastessence Staff
Last Updated: Jul 21, 2017
It is necessary to include vegetables in our daily diet. Vegetables are a natural source of fiber, vitamins, and minerals. They are also one of the natural forms of antioxidants. Vitamins such as B and K, and minerals such as iron, potassium, calcium, manganese, iron, and phosphorus are supplemented naturally to the body if you include vegetables to your diet. There are many ways to consume vegetables―certain vegetables could be consumed raw, while others need to be half-cooked or par boiled. There are still others that need to be cooked properly. You can stir-fry vegetables, make gravy, or take them in the form of soups.

Here is a recipe for vegetable soup that I would like to share with you. You could have this soup for breakfast, as it is not only filling, but also nourishing. A bowl of vegetable soup is a great way to start the day.

Ingredients - List I
2 large onions
2 large potatoes cubed
1 cup shredded cabbage
2 tbsp minced garlic
3 tbsp minced ginger
1 cup cottage sliced or crumbled
½ cup peas
½ cup sweet corn
¼ cup cubed carrot
¼ cup finely chopped beans
¼ cup mushroom sliced

To make white sauce, the ingredients are listed below.

Ingredients - List II
4 - 6 tbsp butter or margarine
1 tsp garlic and ginger
1 medium-sized onion minced
3 tbsp multipurpose flour
Pepper and salt to taste
2 cups of milk

Cheese, parsley, herbs, and white pepper are optional.

Method
All the above-mentioned vegetables needs to be cleaned well before cooking. Pressurize all the ingredients listed in List I, with sufficient quantity of water. When the cooker gives the third whistle, reduce the flame and wait for the fourth whistle. Once the fourth the whistle goes off, shut the stove.

To make white sauce, heat a thick-bottomed pan and add butter or margarine to it. Add garlic, ginger, and onion, and sauté for a minute, or till the onion turns soft. It has to be done on medium flame. Add the multipurpose flour and sauté till the raw smell goes and it starts bubbling in the butter. Add ½ cup milk and mix well, so it becomes a paste. Now, reduce the flame to simmer, and add the remaining milk. Add salt and pepper to this sauce, and bring to boil for a couple of seconds.

By now the vegetables would have cooked. Add this sauce to the vegetables, and boil for a couple of minutes. Shut the stove.

Serve it with plain bread or toast. This is not only nourishing, but also filling. It has most of the vegetables in it, and does not have much fat. You could reduce the amount of butter used by a tablespoon.

Non-vegetarians could add pieces of meat, chopped sausages, or boneless chicken. Instead of water, they can cook the vegetable in chicken stock.