By Aarti Patel, mother of three who treasures the value of easy, healthy, tasty recipes!
The recipe uses up vegetables I haven’t been able to consume during the week and has the added advantage of being super quick to make!
Ingredients:
1 broccoli
1 medium potato
1 large onion or small leek
3 carrots
1 large tomato
1 vegetable stock cube
2-3 cloves of garlic
1 deseeded green chilli or ¼ teaspoon of red chilli powder
2-3 teaspoons of salt
3-4 cups of boiled water
150ml of single cream (optional)
small tin of mixed beans (heated and crushed with a potato masher)
chopped coriander to garnish (optional)
For Tempering
1 teaspoon ghee or oil
1 teaspoon cumin seeds
Directions:
Method
Step 1
Wash, chop and place all the vegetables in a pan or an Indian pressure cooker with 3 cups of water.
Step 2
Add the vegetable stock cube, chilli, garlic and salt.
Step 3
If cooking in a pan, allow the vegetables to cook until soft. If using a pressure cooker – allow for three whistles!
Step 4
Once cooked, take a hand blender to the soup and add another cup of boiled water if the soup is too thick, as well as the mashed beans.
Step 5
Then add the tempered cumin seeds to the soup and mix in the single cream and coriander if desired.
Serve with croutons or the bread of your choice. Enjoy!
