I am writing this post from inside a box. The house is full of them and there are stuff all around. The daughter finds it highly amusing and is jumping in and out of the boxes and falling into piles of clothes. I have 50 boxes and I am just half way through and most of the storage space seems full. I have to get creative with storage and also throw some stuff out, much as I don’t want to.
Something like this soup. I kind of threw most vegetables I found in the fridge into the saucepan and voila, souped it! This is not my usual kind of soup – the smooth, slurp-y blended type. It is simply lot of vegetable in broth seasoned with vinegar and soy sauce but it is delicious not to mention easy, if you find chopping vegetables therapeutic.
Recipe adapted from here.
WHAT WE NEED
Paneer 100 gms
Olive oil 1-2 tsp
Mixed vegetables* 1 1/4 cup
Vegetable Stock 2 cups
Vinegar 2 tsp
Soy sauce 1/2 tsp
Cornflour paste of 1 tsp cornflour mixed with 1 tbsp of water
*I used carrot, cabbage, mushroom, capsicum and spring onions finely chopped
WHAT TO DO
- Heat oil and fry the paneer for 4-5 minutes on low flame. Set aside
- In a large saucepan, combine the finely chopped vegetables and vegetable stock and allow it to come to a boil
- Simmer and cook for 5-7 minutes or till the vegetables are crisp tender
- Add the paneer and vinegar and get it to boiling point again
- Add the cornflour paste slowly while constantly stirring the soup till the soup thickens
- Take it off the heat and add the soy sauce
This is my post for the September Cooking Carnival under the theme – Soups