INGREDIENTS:
Soup Base
- ¾ cup circular chopped carrots
- ¾ cup shredded green cabbage
- ¾ cup smell-chopped broccoli
- 1 cup peeled and smell-chopped bottle gourd
- ¼ cup-soaked brown rice
- ½ cup sweet corn kernels
- 5 cups water
- 3 bay leaves
- ½ tablespoon dried thyme
- ½ tablespoon dried rosemary
Tomato Sauce
- 1 cup chopped carrot
- ¼ cup water
- 2 cups chopped tomatoes
- ¼ cup almonds, roasted
- 5 dates, de-seeded
- 1 teaspoon dried oregano
- 1 ½ teaspoons black pepper powder
Flavouring
- 1/3 cup finely chopped coriander
- 2 ½ teaspoons rock salt
- 2 teaspoons lemon juice
PREPARATION
- Soak ¼ cup brown rice for 3hours.
Method
- Place all the soup base ingredients in a pot. Cover and cook for 20-25 minutes on a medium flame, until the vegetables and rice turn soft.
- Prepare the tomato sauce while the Soup is cooking. Place the chopped Carrots and water in another pot. Cover and let it cook on a medium flame until the carrots turn soft.
- Once the carrots are cooked, place them along with all the other ingredients of the tomato sauce into a blende, and blend until smooth. Your tomato sauce is ready.
- Once the vegetables and rice in the other pot are cooked, turn off the flame and add the tomato sauce to it.
- Add all the flavouring ingredients to the Soup and mix well. Cover with a lid for 5-7 minutes, and then serve.
Recipe credited to satvic movement
