You are here: Home > Cuisine > Indian Veg Recipes > Jain > Jain Soups > Vaal, French Beans and Cauliflower Soup Vaal, French Beans and Cauliflower Soup by Tarla Dalal Aromatic and sumptuous, the Vaal, French Beans and Cauliflower Soup is fit to be a meal in its own right. Loaded with ample veggies ranging from French beans and cabbage to cauliflower and tomatoes, not to forget nutritious lima beans and green peas, this wholesome soup is extremely flavourful despite not using onion and garlic. Sautéed celery and a garnish of fresh parsley impart a rich and fresh aroma to the soup. 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Close 16 Dec 2008 This recipe has been viewed 37913 times 4/5 stars 100% LIKED IT 1 REVIEW ALL GOOD Vaal, French Beans and Cauliflower Soup recipe - How to make Vaal, French Beans and Cauliflower Soup Tags Jain Soups/ Indian soups without onion and garlic Jain InternationalChunky Indian Soups Preparation Time: 15 mins Cooking Time: 35 mins Total Time: 50 mins 4Makes 4 servings Show me for servings Ingredients 1/4 cup vaal (lima beans/ butter beans)1/4 cup chopped french beans1/2 cup cauliflower florets1 tbsp butter2 tbsp chopped celery (ajmoda)2 bayleaves (tejpatta)1/2 cup shredded cabbage1/2 cup finely chopped tomatoes1/2 cup boiled green peas1 tbsp cornflour dissolved in 2 cups of water salt and freshly ground black peppercorns (kalimirch) to tasteFor The Garnish2 tbsp finely chopped parsley Method MethodSoak the lima beans in enough water for 3 to 4 hours. Wash and drain.Combine the beans, 2 cups of water and salt in a deep pan, mix well and cook on a medium flame for 20 to 25 minutes or till the beans are tender. Keep aside.Heat the butter in a deep non-stick pan, add the celery and bayleaves and sauté on a medium flame for 1 minute.Add the french beans and cauliflower, mix well and cook on a medium flame for 5 minutes, while stirring occasionally.Add the cabbage, tomatoes, green peas and beans-water mixture, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.Add the cornflour-water mixture, mix well and cook on a medium flame for 2 to 3 minutes or till the soup thickens, while stirring occasionally.Add the salt and pepper, mix well and cook on a medium flame for 1 minute. Discard the bayleaves.Serve hot garnished with parsley. Nutrient values per servingEnergy99 calProtein4.9 gCarbohydrates13.7 gFiber3.2 gFat2.8 gCholesterol0 mgVitamin A233.6 mcgVitamin B10.1 mgVitamin B20.1 mgVitamin B30.8 mgVitamin C26.6 mgFolic Acid21.4 mcgCalcium48.1 mgIron1.4 mgMagnesium0 mgPhosphorus0 mgSodium34 mgPotassium74.5 mgZinc0.2 mg