Friday, August 16, 2019



In my house we make soups from time to time. They are a good supplement to the meal, especially dinner and can be made quite easily. Elsewhere in this blog, you will find recipes for Spinach Soup, Tomato & Carrot Soup, and Lemon & Coriander Soup.

During the rainy season, soups are always welcome particularly if you add a generous sprinkling of pepper as I do.

Today' s recipe is for an easy to make hot and spicy soup made with cauliflower, carrots, cabbage, capsicum, and tomatoes.  You can adjust the quantity of the chillies, pepper, and ginger to suit your tastes. I have added garlic but you can skip this if you wish. I have used 1 tsp of butter but you can add 1 tsp of olive oil instead if you so prefer.

This has been adapted from Mixed Vegetable Clear Soup from the cookery expert Tarlaji Dalal.

We enjoyed this soup last night when it was cold and raining outside.


  • Cauliflower, grated, 1/4 cup
  • Carrot, finely chopped, 1/4 cup
  • Cabbage, finely chopped, 1/4 cup
  • Capsicum, finely chopped, 1/4 cup
  • Tomatoes, finely chopped, 1/4 cup
  • Garlic, finely chopped, 2 tsp * optional 
  • Green Chillies, finely chopped, 1 tsp
  • Ginger, finely chopped, 1 tsp
  • Hot Water, 3 cups
  • Freshly Ground Pepper, to taste
  • Fresh Mint Leaves, finely chopped, 2 tbsp
  • Coriander Leaves, finely chopped, 2 tbsp
  • Lemon Juice, 2 tsp 
  • Salt, to taste
  • Butter, 1 tsp

Heat the butter in a pan, add the garlic and saute for a few seconds
Then add the green chillies and ginger and saute till the raw smell goes
Next add the chopped/grated vegetables and saute on medium flame for 2 minutes
To this, add 3 cups of hot water, and salt and pepper to taste
Mix well and cook on a medium flame for 3 minutes stirring from time to time 
Switch off the flame, add the chopped mint and coriander leaves
Lastly, add the lemon juice and mix well
Serve the Mixed Vegetable Clear Soup immediately

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