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Coconut Milk Vegetable Soup

Veg Soup is a delightful comforting starter made by cooking veggies with dal and spices. Veg Soup is relished as an appetizer before meals or as a mid-day healthy replacement for tea. Veg Soup Recipe is explained in this recipe with step by step pictures.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Servings2
AuthorSharmilee J

Ingredients

  • 1/2 cup moong dal
  • 1/2 cup vegetables I used carrot and beans
  • 1 medium sized big onion
  • 1 medium sized tomato
  • 6 cloves garlic
  • 1 no green chilli slitted
  • 1/4 cup coconut milk
  • 1/2 teaspoon pepper powder
  • 1 cup water
  • 1 tablespoon coriander leaves
  • 3 teaspoon oil
  • few curry leaves
  • salt to taste

To temper:

  • 1 no bayleaf
  • 1 no cloves
  • 1/2 inch cinnamon
  • 1 no cardamom
  • 1/2 teaspoon whole pepper
  • 1/2 teaspoon fennel seeds

Instructions

  • Dry roast moong dal till nice aroma rises and it is golden brown, Set aside.
  • Heat oil in a kadai - add the ingredients listed under 'to temper' let it splutter then add onion, garlic, green chillies and curry leaves and saute till golden brown.
  • Then add tomatoes and saute till mushy and raw smell leaves. Then add the veggies, saute for 3 mins.
  • Transfer this to a pan and add 1 cup of water and allow it to boil till the veggies are cooked till soft.
  • Pressure cook moong dal in medium flame with 1 cup of water for 4-5 whistles till soft, smash it well with a laddle. Add this mixture to the boiled veggies.
  • Simmer and cook for 5mins until dal combines well with the veggies. Add required salt.
  • Add coconut milk and give a rolling single boil, sprinkle pepper powder then garnish with coriander leaves and switch it off.
  • Serve Veg Soup hot with rice or with bread as per your choice!

Notes

  • Do not boil/cook more after coconut milk is added else it will start separating.
  • Adding veggies is of your choice.You can use cabbage, potato etc.
  • You can use a pinch of red chilli powder if you prefer a more spicy version.
Nutrition Facts
Coconut Milk Vegetable Soup
Amount Per Serving (150 ml)
Calories 381 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 6g38%
Trans Fat 0.03g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Sodium 1995mg87%
Potassium 470mg13%
Carbohydrates 52g17%
Fiber 10g42%
Sugar 5g6%
Protein 17g34%
Vitamin A 3563IU71%
Vitamin C 221mg268%
Calcium 141mg14%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
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