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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.

Clear soups are the only kind of soups I like, no love. Thai tom yum soup, french onion soup, Indian tomato soup called shorba, clear rice noodle & boy choi soup. I can drink them every day!

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.

Vegetable Soup Parathas

Course Appetisers, Starters
Cuisine Indian
Prep Time 15 hours
Cook Time 15 hours
Total Time 1 day 6 hours
Servings 4 servings
Calories/Serving 121kcal

Ingredients

  • 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

Garnish

  • 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
  • Lime
  • 1 tsp black pepper cracked

Instructions

  • 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

Notes

Use the vegetable pulp to make vegetable parathas or as I call them, soup parathas!

Don't open the pressure cooker immediately. Let it come down to a temperature where it can be opened easily.

You can make a large batch of soup and keep it in the fridge for number of days.  Reheat the soup and then serve with freshly saute'd cauliflowers and paneer.

Tried this recipe?Mention @Incredible.kitchen or tag #myincrediblekitchen!

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