30 January, 2024

Vegetable Soup Recipe | Soup in Pressure Cooker

Posted in : RECIPES on January 30, 2024 by : Garima Tags: Mixed Veg Soup, Vegetable Soup Recipe

Vegetable Soup Recipe | Mixed Veg Clear Soup in Pressure Cooker

Craving a hearty Vegetable Soup but short on time?

Worry not!

This step-by-step recipe guide will walk you through a quick and delicious Vegetable Soup recipe using a pressure cooker. With Broccoli, Carrots, Sweet Corn, Baby Corn, and an array of Veggies, you will have a wholesome bowl of comfort in no time.

Health Benefits

Vegetable Soup is a powerhouse of nutrients. Packed with vitamins, minerals, and antioxidants, it provides a wholesome dose of goodness in every spoonful. Its warm and comforting nature, coupled with the plethora of health benefits it offers, makes it a staple in many kitchens.

Regular consumption of Vegetable Soup is associated with numerous health benefits. The abundance of fiber aids digestion, while the vitamins and antioxidants boost the immune system. Additionally, the low-calorie content makes it an excellent choice for those watching their weight.

Choosing the Right Vegetables

To enhance flavor and nutritional value, opt for seasonal vegetables. Create visual appeal and maximize nutritional diversity by including vegetables of various colors and textures.

Let’s get started with Mixed Vegetable Soup Recipe (Clear Soup).

Serves = 5 to 6

INGREDIENTS

150 Grams Broccoli Florets (including sliced Stems)
150 Grams Carrots (sliced)
65 Grams Sweet Corn Kernels
2 nos or 45 Grams Baby Corns
2 – 3 cups Water
Salt to Taste
1 tsp Black Pepper Powder
Oregano (optional)
2 – 3 tsp Cornstarch + ¼ cup Water
2 – 3 tsp Butter

STEP-BY-STEP RECIPE GUIDE

1. Prepare the Vegetables

1. Wash the Broccoli thoroughly and cut it into bite-sized small florets.
2. Use Broccoli Stems also if desired. Broccoli Stems can be a nutritious addition to Soups.
3. If using Broccoli Stems, peel the Broccoli Stems and remove the tough outer layer.
4. Thinly slice the peeled Broccoli Stems.
5. Peel and slice the Carrots.
6. Thinly slice the Baby Corns.
7. Wash all the vegetables including Sweet Corn Kernels under running Water if you have not washed them before.

2. Add Vegetables to the Pressure Cooker

1. Add Broccoli Florets, sliced Broccoli Stems, sliced Carrots, Sweet Corn Kernels, and sliced Baby Corns to the pressure cooker along with 2 tsp Salt.
2. Adjust the quantity of Salt based on your taste preferences.

3. Add Water and Pressure Cook

1. Add Water and stir well to mix everything.
2. Ensure the Vegetables are fully submerged in the Water.
3. Secure the lid of the pressure cooker and set it to cook on high flame for about 8 minutes or until 4 to 5 whistles.
4. Once the cooking is complete, allow for a natural release of the pressure. Alternatively, perform a quick release according to your pressure cooker’s instructions.

4. Check for Doneness

1. Open the pressure cooker and check for doneness of the vegetables.
2. Vegetables should be tender and cooked to perfection.

5. Slurry

1. In a small bowl, mix Cornstarch and Water. I’ve used Soup Water instead of normal Water. You can use either of these according to your personal preference.
2. Stir until the Cornstarch is fully dissolved.
3. Pour the Cornstarch slurry into the soup and stir continuously.

6. Seasoning

1. Sprinkle in Black Pepper Powder, 1 tsp Salt, and Oregano.
2. Taste the soup and adjust the seasoning if necessary.
3. Add Butter.
4. Cook the soup for 10 more minutes on high flame without covering the lid. Allow it to cook until it reaches your desired thickness.
5. Turn off the heat.
6. Ladle the hot Vegetable Soup into bowls.

In just a matter of minutes, you can enjoy a bowl of comforting goodness.

Vegetable Soup is more than just a meal; it is a warm and comforting experience. Whether you are savoring it on a chilly winter evening or enjoying a light summer version, the versatility of Vegetable Soup knows no bounds.