Bengali Vegetable Soup

Bengali Vegetable Soup is a wholesome and comforting dish, rich in flavors and nutrition. This vibrant soup combines a variety of colorful vegetables, cooked with aromatic spices typical of Bengali cuisine. The mustard oil adds a distinctive taste that enhances the overall flavor profile of the soup. It’s perfect for a light meal or as an appetizer, providing warmth and nourishment with every spoonful.

For a Serving Size of Two:

Ingredients:

• 100 grams diced potato
• 100 grams diced carrot
• 100 grams diced green beans
• 100 grams diced cauliflower
• 100 grams diced tomato
• 50 grams chopped onion
• 2 cloves garlic, minced
• 1 teaspoon ginger paste
• 1 teaspoon mustard oil
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon cumin powder
• 1/2 teaspoon coriander powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 500 ml vegetable broth
• 1 tablespoon fresh coriander leaves, chopped

Procedure:

• Wash and peel the vegetables as needed. Dice the potato, carrot, green beans, cauliflower, and tomato. Chop the onion and mince the garlic.
• In a large pot, heat the mustard oil over medium heat. Add the chopped onion and sauté until translucent. Then add the minced garlic and ginger paste, cooking for an additional minute until fragrant.
• Add the diced potatoes, carrots, green beans, and cauliflower to the pot. Stir well and cook for 3-4 minutes.
• Stir in the turmeric, cumin, coriander powder, salt, and black pepper. Pour in the vegetable broth and bring to a boil.
• Reduce the heat to low, cover, and let the soup simmer for about 15-20 minutes, or until the vegetables are tender.
• In the last 5 minutes of cooking, add the diced tomatoes to the soup and allow them to soften.
• Garnish with fresh coriander leaves before serving. Enjoy hot!

Nutritional Benefits:

• Calories: 488 kcal
• Protein: 30.7 g
• Carbohydrates: 3.3 g
• Fat: 39.3 g