Mixed Vegetable Soup

A modified version of the minestrone soup. The source of carbohydrates in this is potato. Easier to cook as this is made in a pressure cooker!

Prep time: 15 mins

Cook time: ~15 mins

Serves: 4 servings

1 tbsp olive oil

1 diced small onion

1 diced tomato

1.5 cups diced mixed vegetables (15-20 beans, 1 medium carrot, kernels of ½ corn, ½ cup spring onion greens)

1 small potato, diced

3 cups water

½ tsp jaggery / sugar

Salt to taste

1 tsp dry thyme

1 tsp cumin or jeera powder (preferably raw and not roasted)

½ lemon

  1. Heat oil in a pressure cooker. Add onions and tomatoes. Cook till tomatoes are soft (about 5 minutes)
  2. Add the chopped vegetables and mix thoroughly. Add salt and jaggery. Close the lid and bring to a whistle for one whistle.
  3. Uncover, add dry thyme, cumin powder and squeeze lemon juice into the soup.
  4. Mix well and serve hot.

Stays in the refrigerator for upto 3 days.


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