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!
1 medium potato
1 large onion or small leek
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)
1 teaspoon ghee or oil
1 teaspoon cumin seeds
Wash, chop and place all the vegetables in a pan or an Indian pressure cooker with 3 cups of water.
Add the vegetable stock cube, chilli, garlic and salt.
If cooking in a pan, allow the vegetables to cook until soft. If using a pressure cooker – allow for three whistles!
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.
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!