BM #98 Week 4 Day 3 -
This soup is loosely adapted from what my mom makes. I love the simple flavors of the vegetables. Adding coconut milk makes it richer and creamier. I alternate between coconut and coconut milk depending on what is available in my pantry.
It can be totally vegan if the garnish is avoided. More vegetables can be included like Spinach, Ash Gourd, Bottle Gourd etc..
Recipe Inspiration amma
Ingredients -
Pumpkin peeled, cubed 1/2 cup
Cauliflower florets 1/2 cup
Broccoli florets 1/4 cup
Carrot sliced 1/4 cup
Coconut, fresh/frozen 1/4 cup
Tomato, cubed 2 Tbsp
Salt, Turmeric, Rasam Powder, Amchur Powder as needed
Lemon/Lime juice as needed
Garnish with Cream and coriander leaves
Method Of Preparation -
With the inner pot in place, add all the vegetables and coconut, adding salt, turmeric, rasam powder and amchur powder. Add water as needed (about 4 cups) .
Power the Instant Pot and switch on the 'Manual' or 'Pressure cook' mode. Set the time to 6 minutes. Let it release the pressure naturally.
When it is safe to open the lid, use an immersion blender to make a fine puree.
Set it to 'Saute' mode and let it simmer for a couple minutes.
Unplug the Instant Pot. Garnish with cream and coriander leaves. Serve and enjoy the hot soup.
Preparation Time 30 minutes
Serves 4-5
Posts
That soup looks awesome. It is creamy and full of flavours even without onion and garlic .
I love the Indian flavors in the soup Harini. If you top it with some crunchy peanuts, it’s a whole delicious meal in itself.
Such a simple soup without any added flavorings... totally love it...
The soup looks delicious, love the awesome color it has got. Yum
Such a creamy soup full of nutrients. Adding coconut milk would give it an amazing creaminess and flavour.
Amazing clicks and adding rasam powder is such a great idea. :-)
Soup looks so delicious and tempting
Hi,
Can you mention how much turmeric and rasam powder to add?
I would add about 1/8 tsp of turmeric and about 1 tsp of rasam powder and adjust if needed.