OATS AND VEGETABLE SOUP

Ingredients: 

4-5 tablespoons Quaker oats
1/2 teaspoon rice bran oil
2 cloves
1 medium onion – chopped fine
4 cloves of garlic – chopped fine
1 cup mixed vegetables (shelled peas and chopped broccoli, carrots, beans)
A fistful of coriander leaves
1/2 green chilli
1/4 cup boiled skimmed milk
Salt to taste
1/4 teaspoon pepper powder

Method

Dry roast the Quaker oats on low flame for 2 minutes and set aside.
Heat the oil in a pan and add the cloves, as the cloves splutter, add the chopped onions and garlic. Saute for 2 minutes.
Add 4 cups of water and bring to boil.
Add the mixed vegetables and simmer for 4-5 minutes.
Add the roasted oats and simmer for 2 minutes. Switch off the flame.
Remove the cloves with a spoon and discard.
Remove 1/2 cup of the cooked vegetables and oats with a ladle.Grind it coarsely along with the coriander leaves and green chilli. Add this mixture back into the cooking soup.
Switch on the flame and allow the soup to simmer on low flame. Add the milk, salt and pepper and simmer for a minute. Switch off the flame.
Serve in a smart bowl and see how it gets emptied at the speed of lightning. You will be delighted to see your children asking for more!

Carrot Soup or Carrot Shorba

Ingredients

4 carrots cut into cubes
1 potato cut into cubes
2tsp butter
6 peppercorns crushed
2tsp coriander leaves finely chopped
Salt as per taste

Method

Heat 1 tsp butter in a pressure cooker , add carrots  and potato and cook for a minute.
Add 3 cups water and pressure cook until one whistle.
Cool, blend and strain. Set aside
Heat 1 tsp butter in a  pan, add cilantro leaves and saute for 10 seconds.
Add strained vegetable mixture , salt, pepper, and bring it to a boil .
Simmer for 2 minutes and serve hot.
This soup can be garnished with cream .