Friday, December 10, 2010

Vegetable Soup

In my house when I serve vegetable my elder one, he would go like "Euck… mummy, I don't like the one you're serving now". I suppose it would be happening in many peoples' house. These days it's becoming a tough task to get kids eat the vegetables. This require us need to be more creative in cooking healthy food for the kids. One of such dish is vegetable soup. One thing most of the kids don't like is spice (the pepper or chilli). So here we are going to make this vegetable soup with less spice, so that kids can enjoy it. We can add more pepper for spice while serving adults. I learnt this method of soup making from my younger sister-in-law. Now let's go to the recipe.

Vegetable Soup

  • 1 clove garlic
  • 2 medium sized carrots or 1 large carrot
  • 1 small turnip or 1/2 of a large one
  • Knob of butter
  • 1 leek
  • 2 sticks of celery
  • 1 small beetroot
  • ½ butternut pumpkin
  • Fresh parsley and thyme (you can use dried but fresh always gives a better flavour)
  • Pepper – to taste
  • Ghee/clarified butter – 1 tbsp
  • Water – 2 to 3 cups


  1. Heat 1 tablespoon of ghee and a small knob of butter in a large saucepan
  2. Chop the beetroot, pumpkin, carrot, celery, leek and turnip into small pieces (about 1 cm cube although there is no need to be too precise about this)
  3. Sauté all the vegetables in the ghee for 10-15 minutes over a low heat, stirring occasionally.
  4. Then add the chopped clove of garlic, pepper, salt, and water to cover the vegetables. Bring the soup to the boil and pressure cook for 2 whistles. Taste it to see if it needs extra salt or pepper
  5. Cool and blend the soup into smooth consistency. Add some chopped fresh parsley and serve.
  6. You can also add 1 tbsp of cream as topping if you want the soup bowl to be emptied in no time.
Tip: Vegetables are rich in antioxidants and vitamins but also have an incredible range of textures and flavours that can give a boost to any meal.

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