Pomegranate Vegetable Soup

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This is a slightly different version of the regular vegetable soup. It has the sweet and sour taste of pomegranate. Ideal for those cold winter days. This is a thick soup and can be substituted for a meal.

Ingredients

Tomatoes – 3 large size or 5 medium size

Carrots – 2 medium size

Spring Onion – 1

Potatoes – 2 medium size

Beetroot – 1 small/medium size

Garlic – 8-10 cloves

Ginger – 1 inch

Pomegranate – ½ cup

Lemon juice– 3-4 tsp

Cinnamon – 1 stick of ½ inch

Kalonji (onion seeds) – ½ teaspoon

Badi Ilaichi – 2-3

Cloves – 6-7

Jeera (cumin) – 1 teaspoon

Black Pepper – 8-10

Sugar – 4-5 teaspoons

Kala Namak (Rock Salt) – as per your taste

Heeng (Asafoetida) – a pinch

Salt – as per your taste

Butter- as per your wish

Coriander Leaves for garnishing

Method

Add 8-9 cups of water in a pressure cooker. Now add all roughly cut vegetables along with pomegranate seeds. Add all the spices, salt and sugar. Pressure cook all of them – at least 5-6 whistles. Now in a separate pan pour out the broth/stock. Puree the boiled vegetables and using the sieve mix with the broth. You would have a cup of mash left out in the sieve. Keep this aside (this can be used in many recipes). Now bring the mix to a boil. Add rock salt and lemon juice. Garnish with coriander and serve. Just before serving add butter (as per individual’s taste).

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