Simple veg soup

Soups don't usually feature in my menu unless someone is sick or has specifically requested for it. We live in a city that is warm all year, and that's why I believe we never really crave soups. Soups can be super comfort food when the weather has cooled down a bit or you have a sore throat and donot want to chew. Whatever my reasons are, this is one of the few soup recipes I know and make.

This recipe is one of the many recipes that I have learnt from my mum-in-law. We've had had this numerous times on our visit to her home. And for someone who doesn't like soup, my son D gobbles it up at an amazing speed. You can either blend the soup and make it into a cream soup or leave it as is and have it in it's original thin liquid form with near melted vegetables and bites of macaroni.

Recipe credit : Ms.Rozita Coutinho

Ingredients:

1. 1 large onion
2. 1 large tomato
3. 1 large potato
4. 1 large celery stalk
5. 1 large carrot (optional)
6. 1/4 cup uncooked macaroni/noodles
7. 1 tbsp yellow moong daal (split moong)
8. 1 tbsp Oil
9. 2 stock cubes/ 1 ltr of stock
10. Salt and pepper for seasoning

Method:

1. Soak the moong daal in half a cup of water an hour before you start making the soup.
2. Roughly chop all the vegetables and set aside.
3. Heat oil in a large pot, add the onions and fry till they soften, add the tomatoes and fry well for about a minute or two.
4. Add the potatoes, carrots, moong daal and celery and mix well. Let it simmer on medium flame for about two minutes, stirring as required.
5. Add a litre of water, bring the soup to a boil and let it simmer it for 15 minutes.
6. Add the macaroni/noodles, and the stock cube and let it simmer till the macaroni is cooked. Adjust the consistency and check for seasoning.
7. Serve hot with a slice of toasted bread and butter.