HOT N’ SOUR VEGETABLE SOUP

0

HOT N’ SOUR VEGETABLE SOUP

It’s almost the end of October and we can feel the nip in the air. This is the time when we long for some soothing bowl of piping hot soups. The change of season brings the ailments with sour throat and cold. The hot soups are the perfect remedy for such weather. They always come to rescue because they are warm, healthy, filling and soothing. And if they are loaded with seasonal veggies, vollah! This is truly a treat. Toasted pieces of bread with piping hot soup bowl make a perfect pairing in the chilled evenings, nothing much is needed then!

Advertisements

This hot n’sour soup has some Indo-Chinese flavourings which have made a pretty good place in our hearts for past 4-5 decades. A few seasonings and sauces have made this soup worth loving. You can make it spicier as per your taste or add any veggies whatever is available near you

Prep time – 15 min
Cook time – 20 min
Course – Soup/Appetizer
Cuisine – Indo-Chinese/Desi Chinese
Serves – 4
Author – Bharti Dhawan

INGREDIENTS REQUIRED

•  Finely chopped onions – 1/4 cup
•  Finely chopped carrot – 1/4 cup
•  Finely chopped mushrooms – 1/4 cup
•  Finely chopped cabbage – 1/4 cup
•  Finely chopped green capsicum – 1/4 cup
•  Finely chopped spring onions – 1/4 cup
•  Finely chopped ginger – 1 tbsp
•  Finely chopped garlic – 1 tbsp
•  Finely chopped coriander stems – 1 tbsp
•  Finely chopped fresh red chilly slices – 2 tsp
•  Salt – To taste
•  Black pepper powder – 1 tsp
•  Cooking oil – 1 full tbsp
•  Water or vegetable stock – 4 cups full

SAUCES REQUIRED
•  Green chilli sauce – 1 tsp
•  Red chilly sauce – 1 tsp
•  Tomato ketchup – 1 tap
•  White vinegar – 2 tsp
•  light soy sauce – 2 tsp
•  Cornflour – 1 tbsp
•  Water to make corn flour mix – 1/2 cup

HOW TO MAKE HOT N’ SOUR SOUP

1- Take a big saucepan and heat oil. Add chopped ginger, garlic, coriander stems and sliced red chillies. Saute and add chopped mushrooms. Saute at high flame

2- Add carrots and capsicum now. Saute the veggies. Avoid overcooking to retain the crunch

3- Next, add onions and cook them for a few seconds.

4- Next, add cabbage and spring onions. Saute for a while and add salt, pepper and all the sauces. (Keep some spring onion greens for garnish)

5- Stir well and add water/veggie stock. Allow the stock to boil

6- Next, add cornflour to a half cup of water and mix well. Add to the soup and mix well (cornflour makes the soup thicker)

7- Cover the pan and allow to boil for 4-5 minutes at full flame.

8- Switch off the flame and add fresh coriander and spring onion greens on top

9- Serve the piping hot soup with spring onion greens and red chilli flakes on top

YOU MIGHT ALSO LOVE

MOONG DAL SHORBA/SPLIT MOONG DAL SOUP

PUMPKIN-RED LENTIL SOUP/ SEETAPHL-MASOOR SOUP

CORN N’ CARROT SOUP/A SOUPY STAPLE

HOT N’ SOUR CHICKEN SOUP

TOMATO-MUSHROOM SOUP