Oats and Veggie soup

Ingredients

Dry rolled oats: 1.5 cups
Vegetables: 1 cup (finely chopped carrot, potatoes, cauliflower, broccoli, beans, peas)
Onion: 2 tbsp
Bay leaf: 1
Cinnamon stick: 1 inch
Salt and pepper to taste

Method for preparation:

1. Powder dry oats in a blender and keep aside.
2. Sauté onions in butter in a saucepan.
3. Add vegetables and cook until tender with bay leaf and cinnamon stick.
4. Remove bay leaf and cinnamon stick once the vegetables are cooked.
5. Cook oats to a dosa batter consistency.
6. Add the cooked vegetables into the oats.
7. Add salt and pepper to taste.
8. Drop a sprig of mint in the middle and a dash of cream while serving.

Healthy and yummy oats and veggie soup is ready.

Vegetable soup - short and simple

This one turned out lovely by fluke, so although I'm putting it up I'm not too sure of its success. Whatever it is, it's simple and nutritious!

Ingredients(measurements not at all accurate):
4 small Carrots(200g), cut into sticks of equal volume
Beans(150g), cut into about 2 inch long pieces.
Peas(200g after shelling)
1 medium Onion, cut into semi-rings of about 1/8in thickness
1 inch Ginger, cut into thick slices
4-5 peppercorns, slightly crushed.
Salt to taste(about 1.25 tsp)
Butter on top(optional but delicious).

Method:
Add salt, ginger and beans to water, bring to boil.
After about 1 minute add carrots and peppercorns. Some trial and error necessary to figure out the relative timings and how to cut the veggies for uniform boiling.
After another minute or two add peas and onions.
Boil until vegetables are soft to taste.
Remove from flame and add butter.

Using onions and ginger without garlic gave the soup a wonderful flavour. I'll try experimenting with onion/garlic and ginger/garlic some time.

simple noodle soup with lots of veggies

I made this soup for sunny boy one afternoon, when he hadn't gone to the kindergarten and was home. I didn't wish to make an elaborate meal, which I do in the evenings usually when we all eat together. After asking sunny boy, I choose to make this soup and he liked it a lot.
Although there are many ways of making it, I made it this time with the Indian tadka in the beginning and you can always replace broccoli with cabbage or beans or any veggie of choice.

For 2-3 persons

Ingredients:

a few broccoli florets, cut into small pieces
3 small carrots, thinly sliced or cubed
a few mushrooms, chopped or thinly sliced
2 handfuls soup noodles (or vermicelli)
salt, to taste
400 - 500 ml water
2 tbsp coriander leaves (I had none)
1 tsp organic vegetable broth (optional)

Tadka
1 tbsp mustard oil (use any other)
1 tsp cumin
1 pinch hing (asafoetida)
1 tbsp coriander seeds, ground
1/2 tsp turmeric
chili powder to taste

Method:

• clean, wash and prepare the vegetables
• in a large sauce pan heat oil and splutter the cumin
• reduce heat and add the remaining spices,
  
• stir quickly and immediately add the veggies,
  
• stir for a few minutes on medium heat
  
• add water, broth and salt and cook till the water begins to boil
• add the soup noodles / vermicelli and cook till done*
• if you wish, you can add a teaspoon of mustard oil, olive oil or ghee to the ready soup at the end and some chopped coriander leaves to garnish

Bon Apettit!

*NOTE: depending on the cooking time of the noodles and the type of veggies, the cooking time of veggies before adding the noodles could change. Adjust accordingly.