“Mixed Vegetable Soup” served with Air Fried Spiced Gointa (Pointed Gourd/ Parwal) … come winter and the topmost priority in my home is always steaming hot soup for dinner … Delicious soup prepared with assorted veggies and relished with some toasted bread, crackers etc. are always a delight to sip on when there is chill on air ... today the accompaniment was air fried spiced gointa slices with large bowl of steaming hot soup and it was awesome … Yummilicious …
** Come winter season and the demand for different varieties of soup comes on in my home. I have to keep cracking my brains to come across something different almost on daily basis. This time not sure how things will turn out as firstly lack the interest, the mind is somewhat not working on 100% level due to the worldwide crisis faced. But then life has to go on or should I say the show must go on, so I will definitely try to come up with as many soups as possible to cheer up the monsoon mood swings and keep the body feeling good, so that you feel good, sleep well and rise up all shining and full of vigor.
** This one is a simple soup I prepared with all leftover veggies to finish them off and added on tomatoes in bulk as we love tomato soup the best in my home. I am sure people all round the country who love soups always prefer it over the other soups too. Without running into more details let me go on to the soup recipe, I served this one with air fried spiced gointa slices (pointed gourd/ parwal) to which I will be sharing a link at the bottom of this recipe. Stay Safe, Stay Blessed, Stay at home as much as possible and fi you need to go out on work, take proper precautions, wear a mask, wash hands often.
** Here is the simple method of preparing “Mixed Vegetable Soup” My Style …
** Wash and wipe dry 10-12 large sized Tomatoes, cut them into quarters or small pieces and put them in a pressure cooker.
** Peel the outer skin of one large sized Beetroot, cut them into small pieces, wash and add it into the pressure cooker with tomatoes.
** Slice the thick outer skin of Yellow Pumpkin/ Bhopla/ Dudde, say about 150- 200 gms. Remove the innermost seeds and pith attached to it and then cut the remaining edible portion into one inch sized cubes. Put them in a colander and rinse well under running water, drain and add this also into the pressure cooker.
** Peel the skin of 2-3 medium sized Carrots/ Gajar, cut them into small pieces, wash and add it into the pressure cooker.
** Peel the skin of one large sized Potato/ Batato/ Aloo, cut them into small pieces, wash and add it into the pressure cooker.
** Wash one large sized or two medium sized Green Capsicums/ Simla Mirchi/ Donne Mirsanga, cut them into small pieces along with the inner seeds, discard the stem portion and put them also in pressure cooker.
** Add one inch piece of Ginger/ Alle'/ Adrak washed and cut into small pieces. Add water say about ¼ level above the level of veggies in the pressure cooker and pressure cook on medium to low heat to 2 or 3 whistles.
** Remove and keep the pressure cooker aside to allow the pressure to drop on its own. Once cool enough open the lid gently and allow the steam to pass away. Allow the pressure cooked ingredients to cool to room temperature.
** Once it’s cooled completely remove and blend it in a mixer grinder or hand blender anything convenient to you, to a very smooth paste and then sieve through the medium holed sieve into a thick bottomed vessel.
** Add Kala Namak (Rock Salt) or any salt to taste, coarsely ground Pepper Powder/ Mire Pitti and Red Chilly Powder/ Mirsange Pitti/ Mirchi Tikkat according to your taste and mix well. Bring to a boil on medium heat stirring often.
** Check consistency of soup and add in more water as is necessary to bring the soup to desired consistency. Do not make it too thin in texture. Once it comes to full boil, lower the heat and let simmer for 5-7 minutes. Lastly add in a tablespoon of Butter/ Loni (Optional, I have added it brings in lovely taste) and mix well.
** Remove from fire and keep aside covered for 5-10 minutes for the soup to get well settled and the butter flavor to get infused into the same well.
** “Mixed Vegetable Soup” is done and to be served. Soups should always be served steaming hot for best of taste when sipped on. You can sprinkle some fresh coarsely ground pepper powder or even some grated cheese before serving.
** The choice of serving soup with some accompaniment of your choice depends on individual preferences. You may tava fry some bread with butter and serve along with the soup or serve them with some tortilla chips or any other wafers/ bread sticks or toast, they taste great. You can add on some bread croutons just before serving too.
** I have yet to stock on these as things are difficult to purchase considering the present condition, so I had pointed gourd at home and now my favorite discovery is my air fryer to try out different veggies, so I served with crisp air fried spiced gointa slices and it was excellent and we loved it very much.
** For the “Air Fried Spiced Gointa (Pointed Gourd/ Parwal)” Recipe, Please follow the link given below …https://gayathrifoodbytes.blogspot.com/2020/06/air-fried-spiced-gointa-pointed-gourd.html#more
** Sharing a common link for “Soups” below, you browse through the same for more options and enjoy a lovely monsoon with steaming hot soups …
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