Tomato vegetable soup

5 servings
25 min
25 min
Very Easy
Soothingly "yummo" for cozy and comfy weather.


Number of serving: 5
2 tomatoes (sliced thinly)

1/2 carrot (cubed into medium size pieces)

1 potato (cubed into medium size pieces)

10 French beans (remove strings and sliced into 1/2 inch length)

1/4 cauliflower (cut into florets)

1 bay leaf

1 1/2 tsp cumin seeds

4 shallots (sliced)

1 inch ginger (sliced)

1 tbsp butter

2-3 sprigs coriander leaves (sliced)

1-2 sprigs springs onions (sliced)

3-4 cups vegetable stock (more or less depending on how soupy your prefer)


Salt to taste


  • Heat butter; sauté shallots and ginger with cumin seeds and bay leaves.
    Add tomatoes; stir for a couple of minutes.
    Pour stock and add potato and carrot pieces.
    Simmer over low heat till both are half cooked.
    Add caulis and French beans.
    Continue to simmer till veggies are soften (to a texture you prefer)
    Season with pepper and salt.
    Off the heat and garnish with spring onions and coriander leaves before serving.


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