Now who does not love those recipes that can be thrown together in under 15 minutes flat? This soup is one such recipe and is ideal for cold winter evenings when cooking a 6 course dinner is the last thing you want to do after slogging in office for the whole day.
It is actually a very good appetizer and can keep the flu, cough and cold at bay. It also works wonders for the days when you have already caught a cold, have a runny nose and want something warm and comforting to fill your tummy.
The fresh and crunchy winter veggies make the soup taste divine yet is super healthy so you can enjoy it without any guilt whatsoever. It is practically fat free except for one teaspoon of olive oil.
I have used very few spices in this recipe so that the intrinsic flavour of the raw ingredients is retained and the spices not only enhance the taste but are super healthy by themselves as well.
Bay leaf is used in many Indian recipes and I just love its mild flavour. Our weekend special Masala Chai at home is made extra special with the awesome flavour of Bay leaf. It also somehow makes the viscosity of the milk based tea just right and we just swoon over our delicious cup of masala chai. https://www.healthline.com/health/5-possible-uses-for-bay-leaf
Black Pepper is a super-spice and hundreds of years ago, traders considered black pepper the king of spices calling it “black gold,” It is a powerhouse of health benefits and helps to add a distinct earthy and balanced hotness to any dish.
Chopping up the vegetables is the only time taking part of this recipe. That will take around 5 to 6 minutes and the cooking time is around 10 minutes. So overall this is a super quick recipe resulting in an extremely healthy and tasty soup!
Preparation time: 6minutes.
Cooking Time: 8 to 10 minutes
1. 1 Orange carrot
2. 8 to 10 French Beans
3. 1 Red Onion
4. 4 to 5 Garlic cloves
5. 7 to 8 Green Onion leaf
6. 2 Green Chilli
7. 1 sprig of Fresh Coriander Leaves.
8. 1 Bay Leaf
9. 5 to 6 Walnuts
10. Freshly Crushed Black Pepper (To taste)
11. Salt (To taste)
12. ½ tsp dry mango powder
13. 1 tsp Olive oil
14. 5 to 6cups water
15. 1 cup chicken Stock(Optional)
• Start by dicing the carrots and chopping all the vegetables mentioned in the ingredients except the garlic.
• Heat up the water and keep it ready to use.
• In a sauce pan put in the olive oil and add the bay leaf.
• Add the garlic cloves and fry till light golden.
• Next add the sliced onions and fry till translucent.
• Add the carrots and the beans and stir.
• Sautee the vegetables for a minute or so and then add the hot water or the stock.
• Add coarsely chopped walnuts, dry mango powder ,salt and freshly crushed black pepper according to your taste.
• Bring the soup to a boil for 3 to 4 minutes and then add the chopped green onion leaves as if they are added near the end they will maintain their crunch.
• Check the salt and add some more black pepper if necessary.
• Garnish with slit green chillis and fresh coriander leaves.
• Serve hot with bread sticks or croutons or just as it is.
1.This quantity will make around two standard soup bowls full of soup.
2.You can add any vegetables of your choice as this is a very customisable recipe.
3. If you want an added protein kick throw in some shredded boiled chicken and you will have a wonderful chicken soup.
4. The walnuts give a great texture to this soup and I just loved their taste together with the vegetables.