In our Soup Series Event, me and my friend Sujitha had so far completed 5 different varieties of soups. And in that array, sharing my today's healthy and nutritious soup which is prepared using 4 varieties of vegetables and 3 varieties of protein rich dal. This yummy soup is a perfect healthy breakfast option when served with a Toasted bread. In this recipe, I have strained the soup after blending according to my family member's taste. But serving as such without straining the soup also increases the nutritious fact.
Check out the below links for more healthy and interesting soups.
My Soup Series : Click HERE
Sujitha Ruban's Soup Series : Click HERE
1 Tbsp Moong dal
1 Tbsp Toor dal
1 Tbsp Horsegram / Kollu
1/4 Cup Finely chopped Spring Onions ( Bulb part )
1/4 Cup Finely chopped Carrots
1/4 Cup Finely chopped Bottle gourd
1/4 Cup Beans, chopped
1/4 Cup Finely chopped Capsicum / Bell pepper
1 Bay leaf
Salt to taste
2 Cups Water
1/4 Tsp Pepper powder
Wash and soak Moong dal along with Toor dal and Horsegram for an hour.
Drain the water and add it to a pressure cooker.
Add all the chopped veggies along with bay leaf to the pressure cooker.
Add the measured water and pressure cook it for 6 - 7 whistles.
Once done, switch off the flame and wait till the pressure of cooker gets released.
Remove the bay leaf from the soup and blend the remaining cooked dal - veggies using blender.
Strain the soup using strainer and boil it again for 5 minutes by adding salt and pepper powder.
Serving Options :
Serve hot with Toasted bread.
Straining the soup is optional.