Ever since I made soups and salads for Around the world in 30 days, a culinary journey across the globe, Lil Angel has taken interest in trying out new soup varieties. That in turn gave me the chance to try out new recipes and combinations.
This was made many moons ago and it soon became a family favorite and I have been making it ever since. It is a very simple soup using the vegetables that are available at home / leftover bits and pieces of vegetables in the fridge.
This soup goes to Blogging Marathon #65, Week 3 ,Day 1 and also for Srivalli's kid's delight event that Archana is hosting this month with the theme - Soups and Salads .
Homemade Vegetable broth -300ml
Chopped mixed vegetables- 1/2 cup [ I used capsicum,cauliflower,button mushrooms]
Ginger-garlic grated- 1/4 spoon each
Carrot-1 small grated
Green peas- a handful
Cumin seeds- 1 large pinch
Red chili flakes- 1/2 teaspoon / adjust to taste
Oregano- a large pinch
Salt to taste
Oil- 1 teaspoon
Heat oil in a pan and add the cumin seeds. When it crackles, add the onion, ginger and garlic and saute till the onion is translucent.Add the capsicum, carrot, mushroom, cauliflower and saute for a minute. Add the peas, vegetable stock, salt
Put in the chili flakes and oregano and simmer for 5 minutes. We like the vegetables to have a light crunch so I cook it 5 minutes. If you prefer soft vegetables, cover and simmer till the vegetables are done. Add more water/ stock if needed.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#65
- You can use water / soup seasoning cubes instead of vegetable stock.
- Red chili flakes can be substituted with freshly cracked pepper.
- Oregano is optional.
- You can also skim the cumin.
- Add vegetables that you have / as available.
Also sending this to Kalyani's Monsoon Mojo Season 2 event
Labels: Blogging Marathon, Slurpy soups, Step-by-step Pictorial Recipes, Vegan varieties