This month's event for Soup Saturday Swappers the theme is Root Vegetables, our host is Wendy , thank you dear for hosting this event.
Since we had use root vegetables to make the soup, I, decided to make this satisfying, hearty and low cal vegetarian soup with carrot, mushrooms and gave it a punch of garlic. This is a little spicy soup since carrot and mushrooms have a bland taste.
Serves 3
Ingredients:
2 Big Carrots - chopped
1 Small Onion - chopped
2 Medium Tomatoes - chopped
6 Cloves Garlic - chopped
8 Button Mushrooms - chopped
1/2 Teaspoon Chili flakes
1 Teaspoon Corn flour - if required (I did not add)
1/4 Teaspoon White Pepper Powder
Salt to taste
6 Cups Water
1 Veg Soup Seasoning Cube
1 Teaspoon Olive Oil or Butter
Bread Croutons or Garlic Bread for serving
Method
In a pressure cooker add water onion, tomato, carrot and garlic, cook for on high flame for a whistle. Reduce the flame and then let it cook for 5 minutes. Take off flame and let the cooker cool. Once the pressure is released separate veggies and water. Retain the water for later use. Grind veggies to fine paste. Add retained water. Strain mixture and set aside.
In a sauce pan add a teaspoon of olive oil, sauté mushroom slices with a pinch of white pepper powder and chilly flakes for 2 to 3 minutes till they get soft. Add the strained mixture, seasoning cube with chili flakes, salt and pepper powder or according to your taste . If the soup is thick then add additional water if required. Let is simmer for 5 to 10 minutes or till you get the required thickness.
Serve hot with a few bread croutons or slices of garlic bread. Enjoy this delicious, easy soup, it warms and comforts you after a long day.
Labels : Soup, Root Vegetables, Carrot, Garlic, Mushroom, Low Cal, Soup Swappers, Mushroom And Carrot Soup
Ingredients:
2 Big Carrots - chopped
1 Small Onion - chopped
2 Medium Tomatoes - chopped
6 Cloves Garlic - chopped
8 Button Mushrooms - chopped
1/2 Teaspoon Chili flakes
1 Teaspoon Corn flour - if required (I did not add)
1/4 Teaspoon White Pepper Powder
Salt to taste
6 Cups Water
1 Veg Soup Seasoning Cube
1 Teaspoon Olive Oil or Butter
Bread Croutons or Garlic Bread for serving
Method
In a pressure cooker add water onion, tomato, carrot and garlic, cook for on high flame for a whistle. Reduce the flame and then let it cook for 5 minutes. Take off flame and let the cooker cool. Once the pressure is released separate veggies and water. Retain the water for later use. Grind veggies to fine paste. Add retained water. Strain mixture and set aside.
In a sauce pan add a teaspoon of olive oil, sauté mushroom slices with a pinch of white pepper powder and chilly flakes for 2 to 3 minutes till they get soft. Add the strained mixture, seasoning cube with chili flakes, salt and pepper powder or according to your taste . If the soup is thick then add additional water if required. Let is simmer for 5 to 10 minutes or till you get the required thickness.
