Paneer, Vermicelli and Mushroom Vegetable Broth
by Tarla Dalal
paneer vermicelli mushroom vegetable broth | healthy Indian vermicelli soup | vermicelli vegetable soup | with 20 amazing images.
Paneer, Vermicelli and Mushroom Vegetable Broth is a healthy Indian soup. Learn how to make vermicelli vegetable soup .
Paneer, Vermicelli and Mushroom Vegetable Broth is a hearty and flavorful Indian soup made with a combination of paneer, vermicelli, mushrooms, and a variety of vegetables. It is a comforting and nutritious dish that is perfect for a cold winter day.
Paneer, Vermicelli and Mushroom Vegetable Soup has a rich and savory flavor with a hint of sweetness from the vegetables. The paneer adds a subtle nutty flavor to the soup, while the vermicelli provides a creamy texture. The mushrooms add an earthy and slightly umami flavor, while the vegetables add a variety of sweet and savory notes. The soup is well-seasoned with salt and pepper, and the aromatics add a touch of complexity and depth of flavor.
To make paneer vermicelli mushroom vegetable broth , put the stock in a deep pan, add the vermicelli and cook on a medium flame for 4 to 5 minutes, while stirring occasionally.Add the mushrooms, ginger, spring onion whites and greens, soya sauce, paneer, salt, pepper and mix well.
Cook on a medium flame for 5 minutes, while stirring occasionally.
Serve paneer vermicelli mushroom vegetable broth hot.
Pro tips for paneer vermicelli mushroom vegetable broth . 1. For better taste use Thai vegetable stock or vegetable stock or if in hurry then use stock cubes. Homemade vegetable stock has a neutral flavour and desirable consistency that make it very versatile. It adds exciting flavours and aroma to the dish. 2. Whole wheat vermicelli adds a slightly nutty and earthy flavor to the soup. This flavor complements the savory flavors of the paneer, mushrooms, and vegetables. Whole wheat vermicelli is a healthier alternative to refined vermicelli. This is because it is made from whole grains, which contain more fiber and nutrients than refined grains.
Vermicelli vegetable soup is rich in vitamin A, calcium and phosphorus.
Savor the simplicity and wholesomeness of Paneer, Vermicelli and Mushroom Vegetable Broth (107 calories), a low-calorie and heart-healthy option.
Enjoy paneer vermicelli mushroom vegetable broth | healthy Indian vermicelli soup | vermicelli vegetable soup | with step by step photos.
Paneer, Vermicelli and Mushroom Vegetable Broth recipe - How to make Paneer, Vermicelli and Mushroom Vegetable Broth
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
For Paneer , Vermicelli Mushroom Vegetable Broth
1/2 cup low fat paneer (cottage cheese) cubes
1/2 cup whole wheat vermicelli (semiya)
1/2 cup sliced mushrooms (khumbh)
5 cups thai vegetable stock
1 tsp finely chopped ginger (adrak)
salt to taste
2 tsp soy sauce
1/4 cup finely chopped spring onions
For paneer, vermicelli mushroom vegetable broth
- For paneer, vermicelli mushroom vegetable broth
- To make {span class="bold1"} paneer vermicelli mushroom vegetable broth {/span}, put the stock in a deep pan, add the vermicelli and cook on a medium flame for 4 to 5 minutes, while stirring occasionally.
- Add the mushrooms, ginger, spring onion whites and greens, soya sauce, paneer, salt, pepper and mix well.
- Cook on a medium flame for 5 minutes, while stirring occasionally.
- Serve {span class="bold1"} paneer vermicelli mushroom vegetable broth {/span} hot.
like paneer vermicelli mushroom vegetable broth
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like paneer vermicelli mushroom vegetable broth | healthy Indian vermicelli soup | vermicelli vegetable soup | then see our Indian soup recipes, collection of clear Indian soups and some recipes we love.
- low calorie spinach soup | low cal healthy palak soup | quick Indian spinach soup with low fat milk |
- Indian style celery soup recipe | cream of celery soup | healthy celery soup |
what is paneer vermicelli mushroom vegetable broth made of ?
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what is paneer vermicelli mushroom vegetable broth made of ? See below image of list of ingredients for paneer vermicelli mushroom vegetable broth.
making Vegetable stock
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Follow step by step recipe on how to make Thai vegetable stock.
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You can use homemade veg stock as an option which makes the soup more flavourful and nutritious. Try add and some lemongrass to it the stock to make Thai style.
what is whole wheat vermicelli (semiya)
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Whole wheat vermicelli or whole wheat semiya is similar to the regular vermicelli. It is fine, hard, also available in long strands pale brown in colour and sold in sticks measuring nearly 30 cm. (1 ft.). The only difference is that it is made with wheat flour instead of plain flour or rice flour and is thus nutritionally healthier as it has more fibre and other nutrients.
making paneer vermicelli mushroom vegetable broth
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To make paneer, vermicelli mushroom vegetable broth, put 5 cups Thai vegetable stock in a deep pan. For better taste use Thai vegetable stock or vegetable stock or if in hurry then use stock cubes. Homemade vegetable stock has a neutral flavour and desirable consistency that make it very versatile. It adds exciting flavours and aroma to the dish.
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Add 1/2 cup whole wheat vermicelli (semiya). Whole wheat vermicelli adds a slightly nutty and earthy flavor to the soup. This flavor complements the savory flavors of the paneer, mushrooms, and vegetables. Whole wheat vermicelli is a healthier alternative to refined vermicelli. This is because it is made from whole grains, which contain more fiber and nutrients than refined grains.
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Cook on a medium flame for 4 to 5 minutes, while stirring occasionally.
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Add 1/2 cup sliced mushrooms (khumbh). Mushrooms have a unique and savory flavor that complements the delicate taste of the paneer ( or tofu ) and vegetables in the soup. Mushrooms add a visual appeal to the soup with their various shapes, sizes, and colors. Their presence can make the soup more inviting and appealing to eat.
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Add 1 tsp finely chopped ginger (adrak). ginger adds a warm, spicy, and slightly sweet flavor to the broth. The spiciness of the ginger complements the savory flavors of the paneer, vermicelli, and mushrooms, while the sweetness adds depth and complexity of flavor. The ginger also adds a slightly peppery flavor that helps to balance out the other flavors in the broth.
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Add 1/4 cup finely chopped spring onions. Spring onions add a bright, fresh, and slightly sweet flavor to the broth. Their mild onion flavor complements the savory flavors of the paneer, vermicelli, and mushrooms. The sulfur compounds in spring onions are known to keep blood pressure under check.
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Add 2 tsp soy sauce. Soy sauce acts as a versatile seasoning, enhancing the flavors of the vegetables and paneer ( or tofu) without masking them. It adds a touch of saltiness and savoury without overwhelming the delicate flavors of the other ingredients.
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Add 1/2 cup low-fat paneer (cottage cheese) cubes. Paneer adds a soft, chewy texture to the broth. Its cubes provide a contrast to the crunchy vegetables and the delicate vermicelli noodles. The paneer also helps to thicken the broth and give it a satisfying mouthfeel. Paneer contains high quality protein and calcium which aids in weight loss.
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Add salt to taste. We added 3/4th 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 minutes, while stirring occasionally.
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The look of Paneer, Vermicelli and Mushroom Vegetable Broth is certainly appealing. The light brown color of the broth, the vibrant green specks from the herbs, the contrast of the brown vermicelli against the rich colors of the vegetables, and the inviting aroma all contribute to its visual allure.
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Serve hot.
pro tips for paneer vermicelli mushroom vegetable soup
-
For better taste use Thai vegetable stock or vegetable stock or if in hurry then use stock cubes. Homemade vegetable stock has a neutral flavour and desirable consistency that make it very versatile. It adds exciting flavours and aroma to the dish.
-
Whole wheat vermicelli adds a slightly nutty and earthy flavor to the soup. This flavor complements the savory flavors of the paneer, mushrooms, and vegetables. Whole wheat vermicelli is a healthier alternative to refined vermicelli. This is because it is made from whole grains, which contain more fiber and nutrients than refined grains.
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Paneer adds a soft, chewy texture to the broth. Its cubes provide a contrast to the crunchy vegetables and the delicate vermicelli noodles. The paneer also helps to thicken the broth and give it a satisfying mouthfeel. Paneer contains high quality protein and calcium which aids in weight loss.
benefits of paneer vermicelli mushroom vegetable soup
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Paneer, Vermicelli and Mushroom Vegetable Broth is rich in below macronutrients, vitamins and minerals given in descending order (highest to lowest).
- 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. 58% of RDA.
- Calcium. See Calcium rich recipes : Calcium is a mineral that makes bones stay strong. See our list of calcium rich Indian foods. Dairy products: Like milk, curds, cheese, paneer and buttermilk. Green leafy vegetables like spinach, fenugreek, broccoli. Nuts and ragi. Required from kids to adults. 28% 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. 20% of RDA.
| Energy | 107 cal |
| Protein | 3.9 g |
| Carbohydrates | 13.2 g |
| Fiber | 2.5 g |
| Fat | 4.3 g |
| Cholesterol | 0 mg |
| Vitamin A | 958.7 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.7 mg |
| Vitamin C | 6.6 mg |
| Folic Acid | 15.9 mcg |
| Calcium | 165.4 mg |
| Iron | 1.7 mg |
| Magnesium | 13.9 mg |
| Phosphorus | 301.7 mg |
| Sodium | 113.6 mg |
| Potassium | 155.6 mg |
| Zinc | 0.3 mg |
Paneer, Noodles and Mushroom cooked in a nice vegetable broth. Clear soup which is non spicy and my 6 year old daughter loved it.