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Mixed Vegetable Soup Recipe
|Turnips||2 Medium (Shalgam)|
|Green bell peppers||4 Medium|
|Olive oil||1 Tablespoon|
|Onion||1 Medium, chopped|
|Grated ginger||1⁄2 Teaspoon|
|Garlic||5 Clove (25 gm), chopped|
|Cinnamon stick||1⁄2 Inch|
|Black peppercorns||1⁄2 Teaspoon|
|Water||5 Cup (80 tbs)|
|Freshly ground black pepper||1⁄2 Teaspoon|
Calories 275 Calories from Fat 77
% Daily Value*
Total Fat 9 g13.5%
Saturated Fat 1.4 g6.8%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1156.2 mg48.2%
Total Carbohydrates 47 g15.8%
Dietary Fiber 13.3 g53.3%
Sugars 20 g
Protein 8 g15.9%
Vitamin A 356.7% Vitamin C 495.2%
Calcium 20.2% Iron 21.9%
*Based on a 2000 Calorie diet
Scrape carrots and turnips, pluck spinach leaves and wash thoroughly.
Remove and discard pith and seeds of bell peppers.
Chop all vegetables roughly.
Heat oil in a non-stick pan over moderate heat.
Add onion and saute till light golden.
Add ginger, garlic and whole spices and stir-fry for 1 minute.
Mix in vegetables and saute for about 5 minutes.
Pour in water, cover pan, lower heat and simmer for about 10 minutes till vegetables are tender.
Remove from heat and cool.
Remove cinnamon stick and discard.
Transfer soup to a blender and blend, adding more water if required.
Strain and press through a colander into a fresh pan. (The soup should have a slightly rough texture.)
Mix in salt and pepper.
Taste and adjust seasoning.
Heat soup before serving, ladle into soup bowls and serve immediately.