Vegetable Soup with Broccoli and Carrots
Enhance the nutrition quotient of your vegetable soup by adding broccoli and carrots to it. Broccoli is a rich source of manganese, potassium, folate, Vitamin B6, Vitamin K, Vitamin C, Vitamin A and dietary fibers. Carrots contain potassium, Vitamin K, Vitamin C, Vitamin A, manganese, folate, Vitamin B6 and dietary fibre. Combine these two vegetables and make this delicious soup.
Ingredients: ¾ cup of finely diced carrot, cauliflower, peas, French beans, broccoli; 2 tbsp. chopped coriander leaves, 2 garlic cloves, 2 tbsp. finely chopped broccoli florets, 1 tbsp. finely chopped carrots, 2 tsp. sugar, salt, 1 tbsp. vegetable oil.
1. In a large vessel, boil the mixed vegetables with garlic and coriander leaves with 4 cups of water for about 15 minutes. Once done, strain out the vegetable stock and set aside.
2. Heat butter in a separate pan and fry the chopped carrots and broccoli florets. Cook for a minute and add the vegetable stock.
3. Sprinkle salt, sugar and pepper powder. Blend the vegetables into a smooth puree if your child does not like chunky vegetables.
4. Serve the soup warm.
Try out this recipe today!