Soups are considered a comforting meal
especially during the winter and rainy months. Since January is also dedicated
to National Soup Month, you will enjoy making this vegetable soup. This
vegetable soup has vegetables and spices for the broth without using chicken
broth or chicken bouillon. You might like this soup if you are trying to reduce
your sodium consumption. Here is the recipe for making this vegetable soup for
National Soup Month.
Ingredients:
One jar of Baby corn in brine
Petite potatoes
Cabbage
Two Zucchinis
One green bell pepper
Two Yucca roots
Five to seven carrots
Cilantro bunch
Radishes
Half of an onion
One Lemon
Spices for broth:
Curry powder
Turmeric powder
Dry rosemary leaves
Dry Basil leaves
Ginger powder
One pot
Water
Salt (optional)
Pepper (optional)
Preparation and Cooking Time:
Wash and peel the carrots. Then wash and peel the yucca roots. Wash the cabbage and remove the leaves. Cut the cabbage in half to make it easier to remove the cabbage leaves. Next, wash and peel the potatoes.
Wash and slice the zucchini.
After that wash one bell pepper and remove the seeds. Slice the bell pepper
into smaller pieces. Add the vegetables to the pot with the cilantro leaves
with water. In another pot add the baby corn in water and heat the corn.
While the vegetables are
cooking in water, add the spices using the smallest spoon that you have in your
kitchen. Stir the vegetables with the spices. As soon as the vegetables are soft,
serve the vegetable soup with the baby corn on top of the soup. Slice the baby
corn to serve it with the vegetable soup. Peel half of an onion and slice it
into small pieces.
In a tiny bowl, add the
sliced onions, radishes, and a little bit of cilantro leaves. Place the tiny
bowl on the side of the vegetable soup with lemon slices. This vegetable soup
is enough for three to four people. You can add a little bit of salt or pepper
which is optional. Have fun making your vegetable soup.
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