Here is an authentic South Indian vegetable soup that has been followed for a long while in our home. This is a mother to mother recipe which is loaded with health and nutrition and is also flavorful. The only change is the use of pressure cooker to make the soup, this reduces the cooking time and is even more convenient too. Whenever one catches cold, one of the suggestion you usually get from your fellows would be to take a piping hot soup. Yes soup works wonders, it can ease congestion and even help get rid of cold, with a strong dose of pepper it can even sooth a sore throat. Mom usually prepares the goat leg soup (click here for recipe) or the Naatu Kozhi soup (click here) or this vegetable soup when we catch a cold or seem weak. This vegetable soup immediately boosts health and also gets digested easily than the non-vegetarian soups. Its flavorful and best way to consume all the nutrition from various vegetables. Adding mint leaves, peppercorns, ginger and garlic makes the soup more appetizing and they impart their health benefits to the soup. Serve with some tasty appetizers and enjoy the hot authentic soup.
Serves 3 people
Total Preparation Time - 30 minutes
- Chopped Broad beans / Avarakkai - 1 cup
- Chopped carrot - 1 cup
- Chopped french beans - 1 cup
- Big onion - 1
- Chopped shallots / pearl onions - 1/2 cup
- Tomato - 3 (chopped)
- Mint leaves - A handful
- Coriander leaves - A handful
- Ginger - 1 inch long piece
- Garlic - 5 cloves
- Peppercorns / Milagu - 1 tablespoon (crushed)
- Cumin seeds / Jeeragam - 1 tablespoon (crushed)
- Fennel seeds / Sombu - 1/2 tablespoon (crushed)
- Turmeric powder - 1/8 teaspoon
- Salt - As per taste
- Wash all vegetables before chopping, then chop into medium sized pieces. Scrape ginger and peel garlic, then crush it and set aside. Using a pestle and mortar crush peppercorns and cumin seeds either separately or together.
- Now take a cooker and add all the chopped vegetables, mint leaves, coriander leaves (you can chop or tear the leaves or just add them whole), crushed ginger, garlic, peppercorns, cumin seeds, fennel seeds, turmeric powder and pour water until it gets immersed and there is water 3 inches above the vegetables layer.
- Close the pressure cooker with its lid and place on flame. After the steam or pressure oozes out of the nozzle, place the whistle (aka regulator) and pressure cook on low flame for 20 minutes.
- Then, remove from flame and set aside until pressure drops. Remove the whistle first, then open the lid for safety means.
- Strain soup and use the vegetables for making some kuruma or curry. (If you want to serve the soup along with the vegetables then you must chop the vegetables into smaller pieces and pressure cook it for just 15 minutes.)
- Before serving, add salt according to taste and pepper powder.
- Serve hot!!
TIP 2: You can also add beetroot, cabbage, cauliflower and other available vegetables. Even a handful of chopped greens can be added along with the veggies.
TIP 3: Do not discard the vegetables you can use it for making any curries or kuruma.