Photo: Sutapa Pal · CC BY-SA 4.0 · Wikimedia Commons

Westbengal · Breakfast

Breakfast Vegetable Soup

Traditional 63. Breakfast Vegetable Soup recipe

🧺 Ingredients

• 200g mixed vegetables (carrots, peas, beans, potatoes), diced small
• 2 tbsp ghee
• 1 tsp cumin seeds
• 1 bay leaf
• 1/4 tsp asafoetida
• 1 medium onion, sliced
• 1 tbsp ginger, grated fine
• 2-3 green chillies, slit
• 1/4 tsp turmeric powder
• 1 tbsp fresh coriander
• 4 cups water
• Salt to taste

👩‍🍳 How to make Breakfast Vegetable Soup

1. Heat ghee (1 min, high): Ghee shimmering.
2. Temper (1 min, high): Add cumin seeds, bay leaf, asafoetida.
3. Add vegetables (2 mins, medium): Add all diced vegetables, stir to coat.
4. Add water and turmeric (1 min, high): Pour water, dust turmeric, bring to boil.
5. Simmer (12 mins, low): Cover partially, simmer until vegetables are tender and flavors infuse. Vegetables should break down slightly, creating light broth.
6. Finish (1 min, low): Add coriander, check salt.

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