Soya Bean Vegetable Soup

by Tarla Dalal

Added to 5 cookbooks
This recipe has been viewed 4290 times

Colourful and flavourful vegetable soup, made even healthier thanks to soya, which is a storehouse of nutrients. Ensure that you soak soybeans overnight to improve its digestibility and to remove the gas forming substances present in them.

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Preparation Time: 10 Minutes
Cooking Time: 30 Minutes
Makes 4 serving
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Ingredients

1/2 cup soaked soyabeans
1/2 cup leftover boiled macaroni
1/4 cup sliced onions
2 tsp finely chopped garlic (lehsun)
1/4 cup sweet corn (makai ke dane)
1/4 cup carrot cubes
1/4 cup cauliflower florets
1/4 cup french beans, cut into 25 mm. (1") pieces
1/4 tsp roasted and coarsely ground cumin seeds (jeera)
salt to taste
1 vegetarian seasoning cube
1 tbsp finely chopped spring onion greens for the garnish

Method

Wash and drain the soyabeans.
Add 2 cups of water and salt and cook on a medium flame till the soyabeans are tender.
Add the onions, garlic, corn kernels, carrots, cauliflower, French beans, cumin seed powder and salt and cook till the vegetables are tender.
Add the macaroni and seasoning cube and simmer for another 2 to 3 minutes.
Serve hot garnished with spring onion greens.

RECIPE SOURCE : Recipes Using Left Overs