I usually make two soups a week, so we do not miss on getting essential vitamins and minerals, vegetable soup was on my menu this week. My mom used to always make this when we were young and hence incorporated this recipe from her. This is the most simple, nutritious yet tasty recipe I have ever had.
Medium size onion-1
Beans-6 to 8
Cauliflower- 5 to 6 small florets
Cabbage- 1/2 cup shredded
Cinnamon stick-1/2 inch
Bread crumbs– optional
Servings- 4 to 5
Cut all the vegetables coarsely.
In a cooker over medium heat, melt the butter, add cloves and cinnamon sticks, fry for a sec and add onions.
Fry onions until translucent and add tomatoes, salt and half cup of water. After 3 to 4 minutes add rest of the vegetables, two cups of water and pressure cook until vegetables are tender(usually two whistles). Cool down the cooked vegetables and blend the mixture in a bender until smooth. Add water if necessary. Bring the puree to boil in a pot and the soup is ready to serve. Add bread crumbs, pepper and salt to enhance the taste.