Coconut milk-Veggie soup

Name: Coconut milk-Veggie soup
Total time: 2400 s
Yield: 6 servings
Cuisine: British
Ingredients: 1/2 cup chickpeas (channa dal) cooked; 1 cup carrot juliened; 1 cup zucchini; 1 cup cauliflower florets, steamed; 1 cup green capsicum, chopped; 1 cup finely chopped onion; 1/2 cup water cress; 1 tablespoon ghee; 1 teaspoon mustard seeds; Pinch asafetida; 1/4 cup cilantro, finely chopped; 1 teaspoon cumin seeds; 1/4 cup curry leaves; 1/2 teaspoon turmeric powder; 3 Crushed green chilies; 1 teaspoon ginger, grated; 1 teaspoon garlic, minced (optional); 1 tablespoon masala powder; 1 cup coconut milk; as needed Salt (Himalayan pink salt)

Lakshmi Sridharan Ph D @cook_19872338

USA

# I believe that health is wealth and food is the best medicine you can have, this soup is a blend of colorful vegetables, taste, flavor, rich nutrients that would boost your immunity, energize you and keep you healthy.
Watercress like Cauliflower, is a member of the cabbage family; but grows in water. The nutrients in water cress would strengthen bones, prevent osteoporosis and cancer; lower cholesterol; also good for the heart and blood vessels. Vitamins A and C , beneficial minerals such as potassium boost immunity. This hearty Comfort food is packed with disease fighting ingredients

Lakshmi Sridharan Ph D @cook_19872338

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Ingredients

30-40 mins

6 servings

1/2 cupchickpeas (channa dal) cooked
1 cupcarrot juliened
1 cupzucchini
1 cupcauliflower florets, steamed
1 cupgreen capsicum, chopped
1 cupfinely chopped onion
1/2 cupwater cress
1 tablespoonghee
1 teaspoonmustard seeds
Pinchasafetida
1/4 cupcilantro, finely chopped
1 teaspooncumin seeds
1/4 cupcurry leaves
1/2 teaspoonturmeric powder
3Crushed green chilies
1 teaspoonginger, grated
1 teaspoongarlic, minced (optional)
1 tablespoonmasala powder
1 cupcoconut milk
as neededSalt (Himalayan pink salt)
soup

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Steps

30-40 mins

1

Prepare a checklist. Keep supplies close at hand.
2

Keep supplies close at hand.
3

Keep supplies close at hand. Cook the channa split in a bowl with 2 times water in a pressure cooker.. Boil water in a kadai (pan) over medium heat. Place in the steam basket. Place the cauliflower buds in it. Turn off the stove after the cauliflower florets become slightly soft. Take out the basket
4

Heat oil in a heavy pan over medium heat, add mustard seeds. Let it splutter- about 2 minutes. Then add cumin seeds, asafetida. Sauté onions, add green chilies, curry leaves, turmeric powder, ginger and garlic. When onion turns brown, 3-4 minutes add 3 cups of water. Add remaining vegetables except cauliflower, cover and cook until the vegetables get soft. Stir in cooked channa.. Bring it to boil. Add masala powder and stir. Simmer the fire.
5

Let all the flavors come together, about 4-5 minutes. Then add coconut milk and stir. Turn off the stove. Add salt. I use organic Himalayan pink salt. Mash the vegetables with a whisk or spoon. Garnish with chopped coriander leaves.
6

Always taste before serving. Serve hot or at room temperature. A small bowl of soup is a complete meal. What you see along with the bowl of soup are curry fruits and water cress. it is cold; very chilly. I have a severe cold and cough. remember the old saying-stuff the cold. There is nothing more satisfying and comforting than a hot soup loaded with flavor, aroma and rich nutrients. Enjoy

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Lakshmi Sridharan Ph D @cook_19872338

on November 23, 2022 20:19

USA

I am a scientist with a Ph.D from University of Michigan. Ann Arbor. I also have a M. SC from University of Madras. Enjoy sharing my knowledge in science and my experience in gardening and cooking with others. I am a free lance writer, published several articles on Indian culture, traditions, Indian cuisine, science of gardening and etc in National and Inernational magazines. I am a health food nut. I am passionate about photography