Indian Minestrone Soup

I love the minestrone soup served in Italian Restaurants. So I tried modifying the spices a little bit to give it an Indian taste and I loved it even better! This soup is very versatile and can be prepared with any combination of vegetables. So I usually prepare this with seasonal vegetables and the taste of this soup differs slightly depending on the vegetables that I use. So my family never gets bored of this soup.

Ingredients

Spinach – 1 Cup finely chopped
White onion - 1 Medium finely chopped
Garlic - 1 Clove
Potato - 1 Cup diced
Red Pepper – 1 Cup diced
Green Pepper – 1 Cup diced
Carrots - 1 Cup diced
Zucchini - 1 Cup diced (can be replaced by any gourd or squash)
Celery - 1 Cup diced
Green Beans - 1 cup cut
Peas - 1 cup
Chick Peas - ½ cup cooked
Kidney Beans - ½ cup cooked
Tomato puree – 1 can
Cumin Powder – 1 Tsp
Coriander Powder – 1 Tsp
Red Chili Powder – 1 Tsp
Cilantro – 1 Tbsp
Olive Oil - 1 Tbsp
Water – 3 cups

Directions

• Heat olive oil and gently sauté onion and garlic until the onion is translucent and you get a rich aroma from the garlic
• Add the Cumin powder, Coriander powder and Chili powder and sauté for 1 minute
• Add all the vegetables (except spinach) and beans.
• Add tomato puree and water
• Add salt and allow to boil for 10-15 minutes until all the vegetables is cooked
• Add spinach and allow it to wilt
• Reduce heat and simmer for 5 minutes
• Garnish with cilantro and serve with croutons or warm garlic bread

Servings: 12

Nutrition Facts Source: http://www.nutritiondata.com/

Disclaimer: Nutrition Facts are approximate