TIP OF THE WEEK

To ensure that your pasta absorbs the flavour of the sauce, toss the cooked pasta immediately after draining the water. Cooked pasta absorbs flavour best when hot. 

Wholesome Beans and Vegetables Soup

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Ingredients

  • 1 cup mixed beans of your choice – chickpeas, kidney beans and cow peas soaked overnight and pressure cooked
  • 1 carrot and beetroot finely diced
  • 200 gms pumpkin diced
  • 2 onions chopped
  • 6 tomatoes puréed
  • 1 each green and red capsicum diced
  • 2 tbsp oil
  • 3 cloves garlic
  • 1 tsp red chilli powder
  • 1 tsp coriander powder
  • 1 tsp cumin(jeera) powder
  • 1 tsp dried oregano
  • A fistful of chopped mint leaves
  • 6 cups vegetable stock Salt to taste
  • Crushed black peppercorns

Method

  • Heat the oil in a large pan.
  • Add onions, carrot, beetroot, bell peppers, garlic and sauté till the onions turn translucent.
  • Add oregano, chili+coriander+cumin powders and cook for 2 minutes.
  • Stir in tomato purée and salt.
  • Add vegetable stock, pumpkin and mixed beans.
  • Bring to a boil and simmer till vegetables are tender.
  • Add crushed pepper and salt.
  • Add a dollop of butter and serve garnished with mint leaves

GOOD TO KNOW

In this recipe, the humble South Indian idli has been fortified with veggies which contain vitamins and minerals essential for baby’s growth and development. These Idlis make for an ideal snack-time filler. They’re high on nutrition and low on calories. So you can indulge on them without feeling guilty.

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