Mixed Vegetable Soup

Soup is healthy and makes a good option for light dinner along with a sandwich. During winter, I love making different kinds of soups. They are not only filling but give the satisfaction of eating different veggies.

Indo-Chinese is one of the cuisines we enjoy at home. Mixed Vegetable Soup is ideal for dinner, serve it with some fried rice and a good dinner is ready in 30 minutes.

One can use different kinds of vegetables in this soup, I have used a few regular ones. Red cabbage, celery, beetroot, green pea are a few other veggies that you can use.

It stays good for 3-4 days in the refrigerator, use it as per your need.

10 beans
1 carrot
1 cup cabbage
1 capsicum
1 onion
2 teaspoon olive oil
1 tablespoon corn flour
1 teaspoon soya sauce
½ teaspoon pepper powder
Salt to taste

Chop the vegetables finely.
Take oil in a pan, add onion and onions and sauté it.
After a minute, throw in the beans.
Next, add cabbage and a little later, the carrot pieces.
Lastly, put the capsicum and let cook for some time.
The veggies need to be al dente.
Make a paste of corn flour with some water.
Put the paste in it. Let simmer for a minute.
Now, add pepper powder, salt and soya sauce.
Once it boils, switch off the stove.
Serve hot.

Author

Jayashree T Rao

Jayashree is a food blogger and freelance content writer. She loves cooking and trying new dishes. Author of three e-books, South Indian Breakfast, 30 Tasty Dal Recipes, and Breadbasket. They are available on Amazon. A poet at heart, some of her poems are published in anthologies.

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