Vegetable Soup by Tarla Dalal

Tarla.Dalal's picture

Dec. 20, 2013

Cabbage, carrots, and onions combine here in a tomato base to make this heart-warming soup. Baked beans add on to the flavor and crunch in this soup.


Chopped tomatoes 2 Cup (32 tbs) (roughly chopped)
Shredded cabbage 1/2 Cup (8 tbs)
Grated carrot 1/2 Cup (8 tbs)
Oil 2 Tablespoon
Finely chopped onions 1/2 Cup (8 tbs)
Bay leaf 1 (tejpatta)
Cloves 2 (laung/lavang)
Peppercorn 4 (kalimirch)
Cinnamon 1 Inch
Corn flour 1 Tablespoon , dissolved in 1/4 cup of cold water
Baked beans 4 Tablespoon
Salt To Taste
Water 4 Cup (64 tbs)
For garnish
Grated processed cheese 1/2 Cup (8 tbs)



1. In a deep wok (kadai), combine tomatoes with water and cook on high heat for 8 - 10 minutes. Turn off heat, and allow to cool. Once cool, blend in the mixer to for a smooth mix. Keep it aside.


2. Take a deep wok/kadai, and add oil to it. When hot, add onions and sauté for 2 - 3 minutes, before adding bay leaf, cloves, peppercorns and cinnamon. Sauté for a few seconds and add cabbage and carrots.

3. Sauté the vegetables for 3-4 minutes and then add already prepared tomato base and cornflour-water mixture. Mix properly and cook for a minute or so, before adding salt and baked beans. Cook for 3-4 minutes while stirring occasionally and then turn off heat.


4. Serve the soup hot after garnishing with cheese.

Recipe Summary

Difficulty Level: Medium
Cook Time: 25 Minutes
Ready In: 25 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 169Calories from Fat 100

 % Daily Value*

Total Fat 11 g16.9%

Saturated Fat 3 g15%

Trans Fat 0 g


Sodium 338 mg14.08%

Total Carbohydrates 13 g4.3%

Dietary Fiber 3 g12%

Sugars 4 g

Protein 5 g10%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet