- In a large pressure cooker, put the cinnamon, bay leaf, all vegetables and 5-6 cups of water. Add chopped ginger and lemongrass as well. Pressure cook for 7-8 Whistles.
- Open the cooker after it depressurizes and carefully remove the ginger, lemongrass, bay leaves and cinnamon.
- Blitz the boiled veggies with the prepared stock water until it forms a homogenous Mixture.
- Season this soup with salt, pepper and lemon juice. Add a pinch of sugar to balance the taste.
- Heat this mixture till it reaches a rolling boil and add the rice noodles. Switch off flame and cover till the rice noodles are cooked. Sauté the garlic and sesame seeds in ghee and add it to the soup for a dash of flavour. Serve hot, garnished with spring onions.
This hearty dish is a one-pot, one-bowl meal that not only satiates your hunger but also satisfies your tastebuds. Enriched with the power of vegetables and a generous helping of noodles, this truly becomes a quick, memorable dinner!
VEGETABLE NOODLE SOUP
By Foodism Team
Apr, 6th
628
Servings
2 persons
Cook Time
30 minutes
Ingredients
16
- 18
Ingredients
- Chopped carrots 1/2 cup
- Chopped cabbage ½ cup
- Corn kernels ½ cup
- French Beans ½ cup
- Potato 1 nos
- Cinnamon stick 1
- Bay Leaves 3
- Pepper 1 tbsp
- Salt 1 tbsp
- Lemon juice 1 tsp
- Sugar a pinch
- Rice Noodles 50g
- Spring Onions 4 tbsp
- Sesame Seeds 1 tbsp
- Garlic 1 tbsp
- Lemongrass Stalk 3-5
- Ginger 1 piece
- Ghee/Oil 1 tbsp
