Hello, friends, community, and food lovers greetings.
Today, I’m sharing one flavorful Indian soup which is an entry for the 
This recipe is simple and utilizes vegetable scraps, making it both delicious and nutritious.
In our area, we have a special market day where we can purchase all the vegetables and fruits we need for the week. Many vendors come from different places, and the produce is fresh, reasonably priced, and offers a wide variety of choices. We buy nearly everything we need for a week.
Once we have the vegetables, we clean and separate them into separate packages and keep them in the refrigerator based on daily usage. While cleaning the green vegetables, I save all the cleaned stems and use them as stock for preparing various dishes.
Today I am using the coriander stem stock.
I cleaned those stems and cooked them
The coriander leaves I saved for our week's uses.
8 green beans
2 cauliflower florets
1 tomato
1 small kohlrabi
1 spring onion
few sprigs of coriander
2 sprigs of mint
6small garlic cloves
300 ml coriander stock
1 mashed potato
1 green chili
extra 2 sprigs of mint I added in.
1/2 tsp freshly ground black pepper
2 pinches of garam masala.
2 tsp oil
1/2 lime juice and zest.
2 tbsp fresh grated coconut
peeled and cut kohlrabi
cut tomato
cut beans
cut spring onion
peeled garlic
In a mixer jar put cooked coriander stems and I ground into puree.
And strained the puree using a strainer.
adding more water.
Then fibers were discarded. refrigerator
and had clear stock for use (can save it for 2-3 days in the refrigerator) but today I like to use it fresh.
Added garlic
spring onion
green chili
Stirred well for 1 minute.
Put all chopped vegetables into the pan.
Nice flavorful Indian-style green vegetable soup, delicious, and nutritious.
Thank you for stopping by