Tangy Mixed Vegetable soup (Paav Bhaaji)

Tangy Mixed Vegetable soup
Tangy Mixed Vegetable soup

Sunday nights are usually soup and bread nights in our house and usually I will also make some fresh bread to go with the soup.  Today I made a soup that is a slight variation of the Indian spicy vegetable dish – “Paav bhaji”. What that means is Bread(paav) and bhaji (spicy vegetable curry).  My kids love paav bhaaji and hence its a good way to get them to eat their veggies. So today I decided to bake some fresh bread rolls and make a ‘paav bhaaji’ flavored vegetable soup to go with them.  You can use any mix of the different vegetables I have used but the flavor of this soup is mainly due to the blended combination of these different vegetables. I have used ‘Paav bhaaji masala’ which you will find in Indian grocery stores. This masala is a blend of many different spices and lends a spicy and tangy taste to the soup. But even without it , the soup will still taste good if you add enough lime juice to make it tangy.

This recipe will make about 4 servings of soup.
Ingredients:
2 cup chopped cauliflower
1/2 cup chopped carrots
1/4 cup chopped green beans
1/4 cup chopped peas
1/2 cup chopped yellow squash or pumpkin
1/4 cup green pepper chopped
1 medium size potato, peeled and chopped
1 medium size tomato chopped(about 1/2 cup)
1/2 tsp red chilli powder (or cayenne pepper powder)
(Use 1/4 tsp if you want it mild and not too hot)
1/4 tsp turmeric powder
1/2 tsp coriander powder
3 cups water
1/2 of a medium size onion chopped finely
1 tbsp fresh ginger finely chopped (or grated) or ginger paste
1 tbsp fresh garlic finely chopped or garlic paste
1 tsp salt (or per taste)
1 tbsp olive oil
2 tbsp tomato paste (or tomato puree)
1 tsp Paav bhaaji masala (optional)
1 tsp fresh lime juice
For garnish
lime pieces
fresh cilantro chopped

Method:

Take all the vegetables, tomatoes, the red chilli powder, the turmeric powder, coriander powder, salt and add the water and cook either in a pressure cooker (3 whistles) or on medium heat covered till the vegetables are all soft and well-cooked.

Next take a medium size cooking pot and add the olive oil.  Then add the onions and saute on medium heat for about 2 minutes till translucent. Then add the ginger and the garlic and again saute for about 1 minute.  Then add the paav bhaji masala (if using) and roast for about 30 seconds and then add the tomato paste and saute for about 1 minute.  Now add the cooked vegetables to this and mix well. Cook for about another 2-3 minutes adding more water to get the soup to your desired consistency.   If you want a smooth pureed soup, you can blend this in a blender.  I just used a potato masher to mash all the vegetables and get a chunky soup.

Garnish with cilantro leaves and a lime wedges and serve hot with fresh bread rolls.

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