Mixed Vegetable Soup

A nutritious and healthy mixed vegetable soup with chicken stock. This is a really tasty soup for vegetable lovers and diet conscious people.

Ingredients for Mixed Vegetable Soup:

Vegetable Soup Recipe

Chicken bones: 250 gm
Medium diced onions: 1
Chopped tomatoes: 2
Garlic cloves: 3
Green peas : 1 cup
Diced potatoes : 1
Shredded cabbage: 1 cup
Diced carrots : 2
Cauliflowers florets: 1 cup
Black pepper powder: ½ tbsp
Salt : 1 tbsp
Black peppercorns: 5
Fresh chopped coriander : 4 tbsp
Lemon juice: 4 tbsp
Bay leaf: 1
Clove: 1
Water : 3 liter

Cooking Directions of Mixed Vegetable Soup:

Take 3 liter water in a pot and add chicken bones to it along with clove, bay leaf and black peppercorns.
Let it cook for 45 minutes and then strain the stock.
Now add potatoes and green peas to the stock and let it cook for about another 5 minutes.
Add cauliflower and garlic and let the stock cook for more five minutes.
Now add onion, tomatoes, cabbage and carrots. Also put salt and black pepper according to taste and cook for 2 to 5 minutes.
Mix vegetable soup is ready to serve, just garnish it with freshly chopped coriander.

Serves:

4 to 5

Preparation Time:

20 minutes

Vegetable Tartar Salad

Ingredients of vegetable tartar Salad:

Salad Vegetable Tartar Recipe

Tomato: 300 g
Spring onions: 1 bunch
Red peppers: 2
Small artichokes: 2 or 3
Small zucchini: 1 or 2
Turnips: 1 or 2
Carrots: 1 or 2
Lemon: 1
Green beans, herbs: chives, parsley, chervil, sage and thyme 150 g .Salt and pepper Olive oil , balsamic vinegar, mustard, Tomato sauce and Some nasturtium flowers

Preparing of salad vegetable tartar:

Pass the peppers in the oven until their skin blisters in places. Wrap them individually in wet paper towels and let cool. Open and remove fibers and seeds expand their pulp into small pieces.
Peel the tomatoes after a moment plunged in boiling water.
Cut them in half remove the seeds, pressing lightly. Cut the flesh into small pieces.
Peel and chop the onions, let them sweat over low heat in a large pan with olive oil.
Wait until they are just beginning to color their reach peppers and tomatoes.
Season with salt and pepper, thyme perfume. Cover and place in oven preheated and set at180 ° C. Allow a half-hour of cooking. Cool.
Peel all the remaining vegetables and cut into small cubes. Cook in salted water individually, count for half a minute and artichokes, carrots and turnips.

Thirty seconds suffice for green beans. Drain and plunge immediately without waiting in ice water. Pour the vegetables into a bowl; gently mix with lemon juice and leave to marinate overnight in the refrigerator.
Prepare the seasonings: one tablespoon of mustard, worked quickly to whisk a tablespoon of vinegar, ten tablespoons of olive oil, salt and pepper.
Just before serving, add the mustard emulsion of very finely chopped herbs or even mixed with a touch of oil.
Salad vegetable tartar is ready; Serve in bowl itself after mixing one last time.
Can be garnish with nasturtium flowers and a green sprig of thyme. The sauces are served on the side and everyone will use it at will.

Serving:

3-4 person