Here is the recipe for a delicious Veg Soup. The Manchaow Soup.
In restaurants, people hop on them to kill time until our main course meal arrives. But we love those few minutes of our lives when the soup is as tasty as this one.
I tried replicating it at home and was quite successful. Though I did not put the bits of noodles in them (because it wasn’t available in my kitchen *feeling embarrassed*)
But there are pieces of paneer in it to make it even. Okay, without any further ado, below is the step by step recipe along with photos. I hope you will love this one as well.
Preparation Time: 5-7 Minutes
Cooking Time: 20 Minutes
Ingredients for Soup:
|Mixed vegetables for vegetable stock (Vegetables of your choice) (roughly chopped)||2 cup|
|Vegetable oil||2 tbsp|
|Ginger- adrak (chopped)d||1 teaspoon|
|Garlic- lahsun (chopped)||1teaspoon|
|Spring onion (white part) (chopped)||2 tbsp|
|Carrot- gajar (chopped)||2 tbsp|
|Cabbage, patta gobi (chopped)||2 tbsp|
|Capsicum- shimla mirch (chopped)||2 tbsp|
|French beans (chopped)||1 tbsp|
|Cauli flower- gobi (chopped)||2 tbsp|
|Green chilly- hari mirch (chopped)||2|
|Pepper powder- kali mirch powder||1/2 teaspoon|
|Vinegar- safed sirka||2-3 teaspoon|
|Corn flour||2 tbsp dissolved in 1/2 cup of water|
1. Chop all the vegetables finely as shown in the image below. For the vegetable stock- In a wok/pan/ bowl, add 6 cup of water and roughly chopped vegetables. Cook it on a medium flame for 15- 20 minutes. Switch off the flame.
2. Strain it using the strainer. Discard the vegetables and keep the stock for soup. Heat another wok with oil and sauté with ginger, garlic and onion (white part). Stir for a few seconds.
3. Add the remaining vegetables and cook for another 1-2 minutes on a medium flame. Add vegetable stock and green chilly. Let it boil for 1-2 minutes.
4. Add corn flour mixture with continuous stirring with spatula to avoid any lumps in the soup. Add pepper powder, paneer, salt and vinegar. Mix it well, cook for another 1-2 minutes, Switch off the flame. Serve hot.