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