Vegetable Barley Soup Mixed Sprout Soup Monsoon ka Mazza Episode 5 Sanjeev Kapoor Khazana

Are you tired of trying to make your kids have healthy meals? Look no further, here are two wholesome soup recipes you can try to make vegetables a little more exciting and delicious.

VEGETABLE BARLEY SOUP

Ingredients

cup sweet corn kernels
1 small carrot, peeled and chopped
1 small green zucchini, chopped
10-12 small broccoli florets
cup chopped pumpkin
1 cup cooked barley
1 tbsps olive oil
1 tbsp chopped garlic
2 inch celery, chopped
2 tbsps chopped leeks
1 medium onion, chopped
Salt to taste
Black pepper powder to taste
1 cup tomato puree
3-4 fresh thyme sprigs
4-5 cups vegetable stock
Crushed black peppercorns for garnish

Method

1. Heat olive oil in a non-stick pan. Add garlic, celery, and leeks and mix well. Cook for 1-2 minutes.
2. Add onion and saut till translucent.
3. Add sweet corn kernels, carrot, green zucchini, broccoli, pumpkin, salt, and black pepper powder and mix well. Cook for 1-2 minutes.
4. Add tomato puree, and mix. Pluck the leaves of thyme and add into the soup. Add vegetable stock, and mix well. Cook till the mixture comes to a boil. Add barley and mix well. Cook for 2-3 minutes.
5. Transfer into serving bowls, garnish with crushed black peppercorns. Serve hot.

MIXED SPROUTS SOUP

Ingredients

2 cups mixed sprouts
1 tbsp oil
1 tbsp finely chopped garlic
1 large onion, roughly chopped
1 small carrot, peeled and roughly chopped
2 inch leek stalk, chopped
1 inch celery stick, chopped
Salt to taste
Crushed black peppercorns to taste
Spring onion green curls for garnish
Toasted garlic bread slices to serve

Method

1. Heat oil in a cooker. Add garlic and saut till golden brown. Add onion, carrot, leek, celery, sprouts, salt, crushed black peppercorns and mix well. Cook for 1-2 minutes. Add 3 cups water and mix. Cook under pressure for 3-4 whistles.
2. Open the cooker once the pressure has reduced completely. Blend to a coarse mixture using an electric hand blender.
3. Add 1 cup water, mix and cook till the mixture comes to a boil. Switch the heat off.
4. Transfer the soup into serving bowls. Garnish with spring onion greens and serve hot with toasted garlic bread slices.

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