Vegetable's leftover Soup

Name: Vegetable's leftover Soup
Cuisine: Indian
Ingredients: 1 large onion, peeled and finely chopped; 2 garlic cloves, finely chopped; 1 Small bunch fenugreek leaves; 7-8 Radish’s leaves 7-8; 15 -20 Empty Peas pods; 10 Cauliflower stems; 2 Cup vegetables stalk; 2 celery stalks, washed and chopped into bite-sized chunks; 2 tablespoon vegetable oil; 1 bay leaf; 1/2 teaspoon ground cumin; to taste Salt and black pepper; 3-4 Lemons

Sadhana Mohindra @cook_12095969

#Vegan

Sadhana Mohindra @cook_12095969

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Ingredients

1large onion, peeled and finely chopped
2garlic cloves, finely chopped
1Small bunch fenugreek leaves
7-8Radish’s leaves 7-8
15 -20Empty Peas pods
10Cauliflower stems
2 Cupvegetables stalk
2celery stalks, washed and chopped into bite-sized chunks
2 tablespoonvegetable oil
1bay leaf
1/2 teaspoonground cumin
to tasteSalt and black pepper
3-4Lemons

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Steps

1

In a large stock pot or soup pan, heat the vegetable oil, add the onion and gently cook until the onions begin to soften. Add the garlic, and celery and cook for another 5 minutes taking care not to burn the garlic.
2

Add the chopped vegetables leaves,pods,stems and stir, add the stock and bay leaf and cook until all the vegetables are soft and cooked through.
3

Blend the soup in the pan using a stick blender or pour into a food processor and blend. You can choose to create a smooth soup, or leave it a little chunky; the choice is yours.
4

Cook the soup for a further 5 minutes to reduce slightly, season with salt,cumin and pepper to taste and serve by adding lemon juice.
5

Garnish according to your style and taste.