Mixed Vegetable Brown Stock Soup
by Tarla Dalal
mixed vegetable brown stock soup recipe | vegetable soup with brown stock | healthy vegetable soup with vegetarian brown broth | with 15 images.
mixed vegetable brown stock soup is a 100% vegetarian Indian soup. Learn how to make vegetable soup with brown stock .
mixed vegetable brown stock soup is a chunky and flavorful weight loss soup made with a variety of chopped vegetables, brown stock, and aromatics. It is a comforting and nutritious soup that is perfect for a cold winter day. The soup has a rich, savory flavor with a hint of sweetness from the vegetables.
mixed vegetable brown stock soup has a rich, savory flavor with a hint of sweetness from the vegetables. The brown stock adds a rich flavour and appetizing hue to the soup, while the vegetables add a variety of sweet and savory notes. The soup is well-seasoned with salt and pepper.
To make mixed vegetable brown stock soup heat the butter in a deep non-stick pan, add the onions and sauté on a medium flame for 2 minutes. Add the plain flour, mixed vegetables and sauté on a medium flame for 3 minutes.
Add the brown stock, salt and pepper, mix well and cook on a medium flame for 5 to 7 minutes, while stirring occasionally. Serve mixed vegetable brown stock soup hot.
mixed vegetable brown stock soup is rich in vitamin C, phosphorus and phosphorus (B-carotene).
pro tips for mixed vegetable brown stock soup . 1. brown vegetable stock is a healthy Indian brown stock which is 100% vegetarian and made without any spices. See step by step photos to make brown vegetarian broth. 2. Butter adds a rich and creamy flavor to the soup. It also helps to balance out the sweetness of the green peas and the saltiness of the broth. Recent research shows that small amounts of butter has positive effects on heart health. So diabetics too can have a small quantity of butter and balance it with other types of fats they consume. 3. The addition of mixed boiled vegetables provides a variety of textures to the soup, making it more enjoyable to eat. Mixed vegetables get the benefits of lots of nutrients as you are using carrots, french beans and green peas.
Enjoy mixed vegetable brown stock soup recipe | vegetable soup with brown stock | healthy vegetable soup with vegetarian brown broth | with step by step photos.
Mixed Vegetable Brown Stock Soup recipe - How to make Mixed Vegetable Brown Stock Soup
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
For Mixed Vegetable Brown Stock Soup
1 cup finely chopped mixed vegetables ( carrots , cabbage , french beans and green peas)
1 tbsp butter
1/2 cup finely chopped onions
1 1/2 tsp plain flour (maida)
3 cups brown stock
salt to taste
freshly ground black pepper (kalimirch) to taste
For mixed vegetable brown stock soup
- For mixed vegetable brown stock soup
- To make {span class="bold1"} mixed vegetable brown stock soup {/span} heat the butter in a deep non-stick pan, add the onions and sauté on a medium flame for 2 minutes.
- Add the plain flour, mixed vegetables and sauté on a medium flame for 3 minutes.
- Add the brown stock, salt and pepper, mix well and cook on a medium flame for 5 to 7 minutes, while stirring occasionally.
- Serve mixed {span class="bold1"} mixed vegetable brown stock soup {/span} hot.
like mixed vegetable brown stock soup
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like mixed vegetable brown stock soup recipe | vegetable soup with brown stock | healthy vegetable soup with vegetarian brown broth | then see our Indian soup recipes and some recipes we love.
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what is mixed vegetable brown stock soup made of ?
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what is mixed vegetable brown stock soup made of ? See below image of list of ingredients for mixed vegetable brown stock soup.
how to make brown stock?
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brown vegetable stock is a healthy Indian brown stock which is 100% vegetarian and made without any spices. See step by step photos to make brown vegetarian broth.
making mixed vegetable brown stock soup
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To make mixed vegetable brown stock soup, heat the 1 tbsp butter in a deep pan. Butter adds a rich and creamy flavor to the soup. It also helps to balance out the sweetness of the green peas and the saltiness of the broth. Recent research shows that small amounts of butter has positive effects on heart health. So diabetics too can have a small quantity of butter and balance it with other types of fats they consume.
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Add 1/2 finely chopped onions. Onions release a wonderful aroma when cooked, which makes the soup more inviting. The quercetin in Onions promotes production of HDL (good cholesterol) and lowers total cholesterol in the body. The sulphur in onions act as a blood thinner and prevents blood clotting too
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Sauté on a medium flame for 2 minutes.
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Add 1 1/2 tsp plain flour (maida). Plain flour acts as a thickening agent, helping to create a thicker, more substantial soup. The flour absorbs some of the liquid from the soup, causing it to thicken and become more viscous.
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Add 1 cup chopped mixed vegetables. The addition of mixed boiled vegetables provides a variety of textures to the soup, making it more enjoyable to eat. Mixed vegetables get the benefits of lots of nutrients as you are using carrots, cabbage, french beans and green peas
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Sauté on a medium flame for 3 minutes, stirring occcasionally.
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Add 3 cups brown stock. Brown vegetable stock is a flavorful and versatile cooking liquid made from vegetables and water. It's a darker and richer alternative to white vegetable stock, offering a deeper umami flavor that enhances a wide range of dishes.
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Add salt to taste. We added 1/2 tsp salt. Salt brings out natural flavours and makes foods more palatable. Too much of it can ruin the food and your health. So, use only the right amount. If you have high blood pressure, cut back on salt.
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Add freshly ground black pepper (kalimirch) to taste. Freshly ground black pepper has a more intense and complex flavour than pre-ground pepper. It adds a subtle spiciness and depth of flavour to the soup.
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Mix well.
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Cook on a medium flame for 5 to 7 minutes, while stirring occasionally.
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Serve mixed vegetable brown stock soup recipe | vegetable soup with brown stock | healthy vegetable soup with vegetarian brown broth | hot
pro tips for mixed vegetable brown stock soup
-
brown vegetable stock is a healthy Indian brown stock which is 100% vegetarian and made without any spices. See step by step photos to make brown vegetarian broth.
-
heat the 1 tbsp butter in a deep pan. Butter adds a rich and creamy flavor to the soup. It also helps to balance out the sweetness of the green peas and the saltiness of the broth. Recent research shows that small amounts of butter has positive effects on heart health. So diabetics too can have a small quantity of butter and balance it with other types of fats they consume.
-
Onions release a wonderful aroma when cooked, which makes the soup more inviting. The quercetin in Onions promotes production of HDL (good cholesterol) and lowers total cholesterol in the body. The sulphur in onions act as a blood thinner and prevents blood clotting too.
benefits of mixed vegetable brown stock soup
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Mixed Vegetable Brown Stock Soup is rich in below macronutrients, vitamins and minerals given in descending order (highest to lowest).
- Vitamin C : Vitamin C is a great defence against coughs and colds. Have citrus fruits, lemons, vegetables ( capsicum, broccoli, cabbage). Not all of the vitamin C is lost when vegetables are cooked. Some studies have shown that up to 50% of the vitamin C can be retained, depending on the cooking method and the vegetable. Cook vegetables quickly. The longer vegetables are cooked, the more vitamin C they will lose. 53% of RDA.
- Phosphorus : Phosphorus rich Indian foods works closely with calcium to build bones. Phosphorus rich Indian foods like dairy products ( milk, paneer, curd), nuts, seeds, jowar, bajra, moong, matki, oats, ragi, wheat flour etc. 34% of RDA.
- Vitamin A rich recipes, Beta Carotene : Vitamin A is crucial for healthy vision, cell growth and healthy skin. Sources of vitamin A include yellow-orange fruits and vegetables like carrots, mango, papaya, peach, tomatoes, pumpkin etc. and other vegetables like spinach, kale, fenugreek leaves, broccoli, capsicum etc. 16% of RDA.
| Energy | 85 cal |
| Protein | 2.2 g |
| Carbohydrates | 13.3 g |
| Fiber | 3.3 g |
| Fat | 2.6 g |
| Cholesterol | 7.5 mg |
| Vitamin A | 747.4 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.7 mg |
| Vitamin C | 21.1 mg |
| Folic Acid | 18.7 mcg |
| Calcium | 55.3 mg |
| Iron | 1 mg |
| Magnesium | 25.3 mg |
| Phosphorus | 206.8 mg |
| Sodium | 45.7 mg |
| Potassium | 157.7 mg |
| Zinc | 0.4 mg |
quick and easy to make this stock.. and blends well with all the soup..