Broccoli Veggies Fusion Soup
Broccoli Veggie Fusion Soup with Rai-Hing Tadka is a hearty and nutritious soup packed with vegetables and aromatic Indian spices. This dish is low in calories, high in fiber, and rich in vitamins and minerals, making it a perfect choice for a healthy meal starter. The tadka of mustard seeds and hing adds a burst of flavor to the soup, elevating its taste.
Nutrition Facts
Per serving
Energy
44 kcal
Protein
2 g
Carbs
7 g
Fat
2 g
Fiber
2 g
Ingredients
Broccoli
1 small cup floret (100g)
Green Beans (Chopped)
0.25 small cup (25g)
Green Bell pepper
0.25 cup, chopped (50g)
Green Peas
0.25 small cup (25g)
Olive Oil
1 tsp (5g)
Clove Garlic, Minced
1 tsp (5g)
Black Mustard Seeds
0.5 tsp (2.5g)
Asafoetida
1 pinch (0.4g)
Carrot
0.25 cup, chopped (50g)
Plain Water
4 medium cup (1000g)
Chopped Onion
0.25 small cup (25g)
Common salt
0.25 tsp (1.25g)
Black Pepper
0.5 tsp (1g)
Instructions
Preparation
-Blanch Broccoli: Boil broccoli florets for 2–3 minutes. Immediately transfer to cold water to retain their bright green color. Blend into a smooth paste using ½ cup water.
Cooking Steps
Heat oil in a pan. Add rai (black mustard seeds ) and let them splutter. Add hing (asafoetida), minced garlic, and finely chopped onion. Sauté until onions turn translucent.
Add chopped carrots, French beans, bell peppers, and green peas to the pan. Stir well and cook until tender.
Add the blended broccoli paste to the pan, along with the remaining water. Mix well.
Bring the soup to a gentle simmer and cook for 5–7 minutes, allowing the flavors to meld together.
Add salt & black pepper powder to taste.
Serve the soup hot.