Soups are not a big thing in India. No, the lentil dishes are not soup, no matter what any one says. Just like all indian dishes are not curry.
Now that we have clarified that, let’s move on to clear soups.
My mom developed the recipe for this clear vegetable soup to use all the winter vegetables which grow in much abundance in Punjab. And it is delicious!
However, one of the challenges with clear soups like this one is that after you have strained the broth, there is lot of leftover vegetable pulp. My mum hates waste of any kind so she came up with a new way of using the vegetable pulp: vegetable soup parathas! And contrary to what you think, these are absolutely brilliant! and zero food waste!
Give this recipe for clear vegetable soup and soup parathatas a try and I promise you will fall in love too.
- 200 gram tomatoes roughly chopped
- 200 gram carrots roughly chopped
- 200 gram cauliflower florets roughly chopped
- 200 gram cabbage roughly chopped
- 1/2 cup peas
- 2-3 cloves garlic roughly choped
- 1 inch ginger roughly chopped
- 3 cups water
- 2-3 tbsp cauliflower finely sliced into 1 m pieces
- 50 grams paneer chopped in 1cm pieces (optional)
- 1 tsp vegetable oil
- Handful of coriander finely chopped
- Salt to taste
- 1 tsp black pepper cracked
- Finely chop the vegetables, ginger and garlic except for peas in a food chopper.
- Add the chopped vegetables and water to a pressure cooker.
- Close the pressure cooker, set on high heat and cook for 3-4 whistles (pressures).
- Take the pressure cooker off the heat and let it cool down until you can open the pressure cooker.
- Open the pressure cooker and strain the vegetables. Set the vegetable pulp aside as you can use it for making parathas.
Assemble the soup
- Saute the chopped cauliflowers and paneer for garnishing in one tsp of oil until lightly browned on both sides
- Mix salt in the soup and then divide soup among four bowls
- Serve hot and garnich with sauted cheese, sauted cauliflowers, coriander and black pepper