This all vegetable soup is a great way to feed vegetables to your family. You get this vibrant color because of tomatoes and carrots and will attract the little people in the family too. This can be served at anytime of the day. Make this parmesan crips to go with it on the side and kids would love it. I started making this soup following a fellow blogger's recipe. You can avoid the dairy here and make it vegan too. Very easy yet delicious.
Makes 6 Serving
1 Medium onion
1 Bay leaf
1" Cinnamon stick
2 Garlic pods
3 Carrots
1 Small potato
4 Tomatoes
2 Stalk cellery
4 Cups chicken stock
2 Tsp pepper powder
1/4 Cup cream or milk (optional)
Salt to taste
2 Tblsp oil
METHOD:
Clean, deskin and chop all the vegetables. Heat a soup pot over medium flame and add oil and fry the bay leaf and cinnamon. Then add the onion and garlic. Fry until translucent. Then add all the vegetables one by one and fry them. Add salt and pepper to taste.
Then add the chicken stock (you can either use vegetable stock or plain water).
Bring to a boil, reduce heat and cook for about 20 mins on low flame or until the vegetables are tender.
Once done, remove the bay leaf and cinnamon stick. Cool down completely and transfer to a blender and purée it.
Then transfer back to the pot, warm the soup and check for seasoning. Add cream ( if using) and serve warm.
