Creamy Vegetable Soup

Soup, for me, is a comfort food. I can have bowls of steaming hot soup and feel completely satisfied :)

I am slowly getting my children also hooked on to soups. Healthy and nutritious, it makes for a great meal. This uncomplicated soup and can be easily put together without much of an effort.

You Need:

• 300 gms white pumpkin
• 3 onions
• 2 potatoes
• 2 stalks celery
• 3 large flowerets of cauliflower
• 1/4 cup corn + 1 small handful of corn
• 1 small handful peas
• I carrot finely chopped
• 4-5 beans finely chopped
• 1 cup milk
• 1 tbsp olive oil
• Salt
• Pepper

Steps:

• Wash and dice the pumpkin, onions, potatoes, celery, cauliflower. Also wash and add the 1/4 cup corn. Pressure cook these vegetables till they are well cooked.
• In a large pot, heat the olive oil and sauté the beans till they are half done, then add the carrots, remaining corn and peas and stir around for a few minutes till almost cooked.

• When the cooked vegetables have cooled, purée them and strain them into the large pot.
• Add the milk and extra water for desired consistency. Season with salt and pepper.
• Heat till it comes to one boil.
• Serve hot with some grated cheese sprinkled on top and warm bread.

Notes:

• Feel free to adjust the quantities of the vegetables as per your taste.
• You can use half a cup of cream instead of milk for a richer taste.

Paneer Potato Cutlets

Sometimes you are just left with extra cooked veggies that you have no mood to eat and at the same time don't have the heart to bin it.

This recipe came out of one such situation. I had made Paneer Bhurji and had a cup full left over after dinner. No one wanted to eat it the next day. I was in no mood to make parathas out of it.

And then a bright idea struck. The experiment was a success, the son loved it :)

You Need:

• 1 cup Paneer Bhurji
• 1 boiled potato grated
• 1/2 tsp chaat masala
• 2 tbsps bread crumbs
• A few coriander leaves chopped
• Rice flour
• Oil for frying

Steps:

• Sauté the Paneer Bhurji till there is no moisture left in it.
• When it cools, add to it the grated potato, chat masala, bread crumbs, and coriander leaves.
• Mix well. Check if you need salt. I did not need to add any more salt.
• Make oblong shaped cutlets.
• Roll it in the rice flour. Dust it off well.
• Heat oil in a deep pan. Fry the cutlets in batches of 3 or 4.

 

 

Serve hot with sauce or green chutney.


Notes:

• You can also roll the cutlets in breadcrumbs after first dipping them in some cornflour mixed in water.
• You can make any shape of the cutlets you find comfortable.
• Add a few chopped green chillies it you like it spicy.