Navratri Vegetable Soup

This Navratri vegetable soup is a smooth textured soup which has a similar consistency like that of the regular tomato soup and is sure to soothe your hunger pangs during Navratri. It is also nutritious and a good immunity builder in this season.

Serves one

Ingredients:

• 2 medium sized chopped tomatoes
• ½ medium sized chopped carrot
• ½ cup grated lauki
• ½ cup grated pumpkin
• 2 cups of water
• 1 teaspoon olive oil or ghee
• ½ teaspoon fresh dhaniya seeds
• Salt and black pepper corn powder to taste
• Some fresh coriander or mint leaves for garnishing

Method:

1. Rinse tomatoes, carrot, pumpkin and lauki
2. Peel the vegetables and chop tomato and carrot, while grate pumpkin and lauki
3. In a pressure cooker add 1/2 medium-sized chopped carrot, 2 medium-sized chopped tomatoes and 2 cups of water.
4. Stir, add salt to taste and pressure cook for 2-3 whistles or till the vegetables are cooked well.
5. Once the vegetables become warm, blend with a hand blender or in a blender.
6. Once done sieve it and you will have tomato and carrot stalk ready for use.
7. Heat olive oil or butter in a pan.
8. Add half a teaspoon of dhaniya seeds and let them pop. Later add 1 cup of grated pumpkin and lauki (half cup each) and stir well. Let it saute well
9. Add the tomato and carrot stalk to this mixture.
10. Stir and simmer the soup for 2 to 3 minutes.
11. Garnish the soup with fresh coriander leaves or mint leaves and some black pepper powder.
12. Serve this veggie soup hot. You can also garnish the soup with some grated paneer.