Hungry for Indian tastes

Hello, friends, community, and food lovers greetings.

Today, I’m sharing one flavorful Indian soup which is an entry for the @qurator community for the Hive Top Chef. After arriving in India and seeing the fresh, colorful vegetables in the market, I wanted to create something rich in Indian flavors. When I noticed the announcement for @qurator's Top Chef contest focusing on soup, I decided to make this flavorful dish.

This recipe is simple and utilizes vegetable scraps, making it both delicious and nutritious.
In our area, we have a special market day where we can purchase all the vegetables and fruits we need for the week. Many vendors come from different places, and the produce is fresh, reasonably priced, and offers a wide variety of choices. We buy nearly everything we need for a week.

Once we have the vegetables, we clean and separate them into separate packages and keep them in the refrigerator based on daily usage. While cleaning the green vegetables, I save all the cleaned stems and use them as stock for preparing various dishes.


Today I am using the coriander stem stock.
I cleaned those stems and cooked them
The coriander leaves I saved for our week's uses.

8 green beans
2 cauliflower florets
1 tomato
1 small kohlrabi
1 spring onion
few sprigs of coriander
2 sprigs of mint
6small garlic cloves
300 ml coriander stock
1 mashed potato
1 green chili
spring onion, (I changed normal onion to spring onion)
extra 2 sprigs of mint I added in.

1 tsp salt
1/2 tsp freshly ground black pepper
2 pinches of garam masala.
2 tsp oil
1/2 lime juice and zest.
2 tbsp fresh grated coconut

peeled and cut kohlrabi
cut tomato
cut beans
cut spring onion
peeled garlic
Here are all the chopped vegetables.
making stock from cooked coriander stems.
In a mixer jar put cooked coriander stems and I ground into puree.
And strained the puree using a strainer.
adding more water.

Then fibers were discarded. refrigerator
and had clear stock for use (can save it for 2-3 days in the refrigerator) but today I like to use it fresh.

Heated oil in a pan.
Added garlic
spring onion
green chili
Stirred well for 1 minute.

Put all chopped vegetables into the pan.

Stirred them nicely.

Poured stock I added 1/2 lime zest to the stock.

After the vegetables got softer/tender I put salt, pepper, and garam masala.

added mashed potato.

cooked around 2 minutes.

and added chopped coriander and mint

2 minutes more cooking.

removed from heat and added 1/2 lime juice.

Used some fresh grated coconut and few leaves of coriander for garnish soup.

Here is the green soup with homemade bread enjoy.

Nice flavorful Indian-style green vegetable soup, delicious, and nutritious.
Thank you for stopping by

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