Vegetable Soup by Tarla Dalal

Cabbage, carrots and onions combine here in a tomato base to make this heart-warming soup. Baked beans add on to the flavor and crunch in this soup.

Preparation Time: 15 mins
Cooking Time: 25 mins
Makes 4 servings

Ingredients

2 cups roughly chopped tomatoes
1/2 cup shredded cabbage
1/2 cup grated carrot
2 tbsp oil
1/2 cup finely chopped onions
1 bayleaf (tejpatta)
2 cloves (laung / lavang)
4 peppercorns (kalimirch)
12 mm (1") piece cinnamon (dalchini)
1 tbsp cornflour dissolved in 1/4 cup of cold water
4 tbsp canned baked beans
salt to taste

For The Garnish

1/2 cup grated processed cheese

Method

1. Combine the tomatoes and 4 cups of water in a deep kadhai and cook on a high flame for 8 to 10 minutes.
2. Remove from the flame and allow the mixture to cool.
3. Once cooled, blend in a mixer to a smooth mixture. Keep aside.
4. Heat the oil in a deep kadhai, add the onions and sauté on a medium flame for 2 to 3 minutes.
5. Add the bayleaf, cloves, peppercorns and cinnamon, mix well and sauté on a medium flame for a few seconds.
6. Add the cabbage and carrots, mix well and sauté on a medium flame for 3 to 4 minutes, while stirring occasionally.
7. Add the prepared tomato base, cornflour-water mixture, mix well and cook for a minute, while stirring continuously.
8. Add the salt and baked beans, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
9. Serve hot garnished with cheese.

Recipe Source: Vegetable Soup by Tarla Dalal