Another lovely South Indian soup from the Cook and See series of books. Vol 4 of these books is by Priya Ramkumar, Meenakshi Ammal’s granddaughter. It is simpler than the other volumes, introducing recipes of the early 2000’s rather than the traditional fare of the 1950’s. I love the soups, as simple and easy as they are. Today’s is Vegetable Soup – vegetables are cooked till tender then coarsely mashed before being served with some cream swirled through.
Indian soups are usually served like a drink rather than a thick soup and they are consumed when it’s cold as a warming drink to warm the hands as well as the body. They tend to be packed with vegetables to give you a hearty health boost when the cold weather hits.
South Indian Vegetable Soup
2 carrots, peeled
50g green beans
1 large potato, peeled
1 large onion, peeled
0.5 cups cabbage, chopped
0.5 cups cauliflower, chopped
2 Tblspn thin (runny) cream (optional)
sea salt and freshly ground black pepper
Cut all vegetables into large pieces. Cook until tender with 2l water.
When done, mash lightly and simmer for 4 – 5 minutes. Add salt and pepper.
Before serving add cream if desired.
recipe notes and additions
This soup is beautiful but relies on a correct amount of salt and pepper. Taste until it is balanced. Be generous with the black pepper.
I use an immersion blender (stick blender) to pulse the veg, allowing pieces to remain to add texture.