Vegetable-based soups are a great option nutritionally as they combine a high nutrient density with a low energy density – this means that we get lots of key nutrients including vitamins and minerals for relatively few calories.
Naturally, homemade vegetables soups are the best option. This way you can control the type and amounts of vegetables that you use to make your soup as well as choosing to use salt-reduced stocks and few other additives.
For The Stock
1/2 cup roughly chopped potatoes
1/2 cup roughly chopped onions
1/2 cup roughly chopped carrot
1/2 cup roughly chopped tomatoes
1/4 cup finely chopped french beans
1/4 cup finely chopped carrot
1/4 cup green peas
1/2 cup finely chopped spring onions and greens
1/4 cup chopped fenugreek (methi) leaves
1/2 cup cooked macaroni
1 tsp dried oregano
1 tsp black pepper (kalimirch)
1 tsp lemon juice
Salt to taste
For The Garnish(optional)
2 tbsp grated processed cheese
For the stock
- Combine all the vegetables and 4 cups of water in a deep pan, mix well and cook on a medium flame for 15 minutes, while stirring occasionally.
- Strain using a strainer. Keep the stock aside
How to proceed
- Combine the stock, french beans, carrot, green peas, spring onions, fenugreek leaves, mix well and cover with a lid and cook on a medium flame for 10 to 12 minutes, while stirring occasionally.
- Add the boiled macaroni, dried oregano, pepper powder, lemon juice and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
- Serve hot garnished with cheese.