Curried Vegetable Soup With Spices

Curried Vegetable Soup With Spices
Soup is a generally warm food that is made by combining ingredients such as meat and vegetables with stock, juice, fluids in a pot until the flavors are extracted, forming a broth.Soup makes a hot, filling snack or meal that offers a variety of health benefits. The ingredients and possible combinations are virtually limitless. The healthiest soups are homemade and include fresh, low-fat ingredients such as vegetables and beans and a minimum amount of salt.it can be quick and easy to prepare and most individuals enjoy soup, making it a good meal choice for even the pickiest eaters. You can toss your soup ingredients in a slow cooker and place it on low heat before you leave for work. When you return from a hectic day at work, you'll be greeted with a hot, flavorful meal, ready to eat.You can even use up leftovers in a soup pot and create new variations of favorite recipes, since soup lends itself to experimentation.A  bowl of warm broth not only warms the body, but also the soul.You'll be surprised and delighted how inexpensive and nourishing your own invigorating, fresh soup can be. Make it as simple or elaborate as you wish. If you get into the habit of eating soup daily, your grocery bill will diminish and your taste buds will be grateful. So get creative, have fun and explore the infinite possibilities of soup!Try out this Curried Vegetable Soup: from my kitchen to yours!!!!Greetings and happy cooking from Taste of Saras Kitchen see ya soon withe another finger licking recipe:)))

Ingredients:
Serving Size:4 persons
2tsp vegetable oil
1 large onion chopped
4 bruised cardamom pods
1tsp grounded coriander powder
1tsp garam masala
1/2tsp chill powder
few curry leaves
2 large carrots chopped
2 large potatoes chopped
1/2 cup button mushroom chopped
4 cups vegetable stock
1/2 cup tomato purée
2tbsp lemon juice
1/2 cup frozen green peas
1/4 cup frozen corn kneels
1/2 cup milk or coconut milk
chopped coriander leaves

Preparation Methods:

Hear oil in large pan cook onions and cardamom stirring until the onion is browned lightly. Remove the cardamom pods. Add all the spice powders followed by curry leaves, potatoes,carrots and mushroom stock and tomato purée. Boil for 15 mins till the vegetable become tender. Add the lemon juice and the milk simmer for 10 mins. Add the corn and green peas cook for another 5 minutes .. Just before seeing stir in the chopped coriander leaves.