Italian Veggie Soup
by Foodie #60017
01 Feb 2021
This recipe has been viewed 7883 times
U can also add capsicum and French beans
Italian Veggie Soup recipe - How to make Italian Veggie Soup
Preparation Time: 1 DAY Cooking Time: 30 MINS Total Time:
INGREDIANTS FOR VEGGIE STOCK
2 carrots, roughly chopped
2 celery (ajmoda) stalks
2 onions
2 tomatoes
10 mushrooms (khumbh)
2 bayleaves (tejpatta)
1 spring of fresh thyme
5 springs of fresh parsley
10 black peppercorns (kalimirch)
INGREDIANTS FOR SOUP
4 cups Vegetable Stock
1 carrot
1 celery (ajmoda) stalk
1/2 cabbage
1 bayleaf (tejpatta)
HALF CUP COOKED WHITE BEANS
HALF CUP SOUP PASTA
black pepper (kalimirch) powder
coriander (dhania) leaves to garnish
Method
Veggies stock
Soup:
Veggies stock
- Veggies stock
- Roughly chopp all vegetables - carrot, celery, onions, tomatoes & mushrooms
- Place them in a sauce pan
- Tie bay leaves, thyme and parsely and pepper in fine cloth
- Pour 7 or 8 cups water
- Slowly bring to simmer. simmer it uncoverred for about 1.30 hrs
- Strain the stock through the sieve into large bowl
- Discaard the contents from the sieve
- Keep stock chilled & covered in fridge for a day
Soup:
- Soup:
- Chop all vegetables in long strips
- Slice cabbage finely
- Put the veggie stock and bay leaf in a sauce pan & boil it
- Add all vegetables
- Add cabbage, beans and pasta
- As soon as pasta is cooked remove the bay leaf and add pepper & salt to taste
- Garnish it with corainder
- Serve hot
- Drink hot
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