Vegetarian Indian Soup Recipes
VEGETARIAN INDIAN SOUP
I created this recipe to satisfy my wife's desire for meatless meals. We eat it as the main course when I make it. You can substitute mixed frozen vegetables for this recipe. Frozen vegetables will grind better then raw vegetables creating a fine texture to the soup. Because of the fine mixture of vegetables no one vegetable will stand out. Even your fussy veggie eaters will enjoy it because all the flavors work together.
Provided by Bar-b-blues
Categories Chowders
Time 55m
Yield 6 bowls, 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Place yogurt in bowl and mix in spices. set aside.
- Grind up frozen vegetables and mushrooms in either a food processor or Kitchen Aid food grinder to fine consistency. Place yogurt mixture into large saucepan then add vegetables. Turn burner to medium heat and cook for approximately 40 minutes stirring occasionally. The water will release from the frozen vegetables to create a creamy broth.
- Place soup in bowls and garnish with grated Reggianito cheese.
Nutrition Facts : Calories 220, Fat 9, SaturatedFat 5.4, Cholesterol 31.9, Sodium 616.9, Carbohydrate 25.3, Fiber 5.1, Sugar 14.5, Protein 13.1
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