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Mixed vegetable soup with corn and pepper

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60 Min
Serves 4
Medium

Ingredients

Adjust Servings:

	For the vegetable stock
	2 whole cloves
	1 Bay Leaf
	7 or 8 Black peppercorns, crushed
	½ teaspoon table salt
	½ carrot, roughly chopped
	3 or 4 cauliflower stems
	1 medium onion, roughly chopped
	1-inch (2½-cm) piece fresh ginger, roughly chopped
	For the soup
	1 tablespoon vegetable oil
	5 or 6 cloves garlic, minced
	150 grams corn kernels, crushed
	½ carrot, diced and blanched
	4 or 5 small florets of broccoli
	4 or 5 haricots verts or green beans, diced
	¼ medium red bell pepper, seeded and diced
	¼ medium yellow bell pepper, seeded and diced
	1 teaspoon table salt
	5 or 6 black peppercorns, crushed

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Mixed vegetable soup with corn and pepper

Name: Mixed vegetable soup with corn and pepper
Total time: 1 h
Yield: 4
Cuisine: Indian
Ingredients: : 2 whole cloves; : 1 Bay Leaf; : 7 or 8 Black peppercorns, crushed; : ½ teaspoon table salt; : ½ carrot, roughly chopped; : 3 or 4 cauliflower stems; : 1 medium onion, roughly chopped; : 1-inch (2½-cm) piece fresh ginger, roughly chopped; : 1 tablespoon vegetable oil; : 5 or 6 cloves garlic, minced; : 150 grams corn kernels, crushed; : ½ carrot, diced and blanched; : 4 or 5 small florets of broccoli; : 4 or 5 haricots verts or green beans, diced; : ¼ medium red bell pepper, seeded and diced; : ¼ medium yellow bell pepper, seeded and diced; : 1 teaspoon table salt; : 5 or 6 black peppercorns, crushed

Mixed vegetable soup is a healthy and tasty soup recipe made with mixed veg broth and spices for taste. It is an ideal meal starter or appetiser recipe which can also be served also as a complete meal for lunch and dinner.

Cuisine:

Indian

Ingredients

For the vegetable stock
2 whole cloves
1 Bay Leaf
7 or 8 Black peppercorns, crushed
½ teaspoon table salt
½ carrot, roughly chopped
3 or 4 cauliflower stems
1 medium onion, roughly chopped
1-inch (2½-cm) piece fresh ginger, roughly chopped
For the soup
1 tablespoon vegetable oil
5 or 6 cloves garlic, minced
150 grams corn kernels, crushed
½ carrot, diced and blanched
4 or 5 small florets of broccoli
4 or 5 haricots verts or green beans, diced
¼ medium red bell pepper, seeded and diced
¼ medium yellow bell pepper, seeded and diced
1 teaspoon table salt
5 or 6 black peppercorns, crushed

Directions

Steps

1 Done 30	Make the vegetable stock: Place a nonstick saucepan over high heat, add 5 cups (1 liter) water, and bring to a boil. Add the cloves, bay leaf, peppercorns, salt, carrot, cauliflower stems, onion, and ginger, and bring to a boil. Lower the heat to medium and simmer for 30 minutes. Pour into a strainer set over a bowl; discard the solids. Set the stock aside.
2 Done	Make the soup: Place a nonstick saucepan over medium heat and add the oil. When small bubbles appear at the bottom of the pan, add the garlic and sauté for 5 seconds. Add the stock and bring to a boil.
3 Done 2	Lower the heat to medium, add the corn, and cook, stirring continuously, for 2 to 3 minutes.
4 Done 3	Add the carrot, broccoli, haricots verts, and red and yellow bell peppers, and stir. Add the salt and half of the peppercorns, and cook for 2 to 3 minutes.
5 Done	Ladle the soup into individual soup bowls, sprinkle with the remaining peppercorns, and serve piping hot.