Producer: Mehak Pal Editor: Manuj Yadav
Sauté onions, garlic, and fresh basil. Add chopped tomatoes and vegetable broth. Simmer until the tomatoes are cooked and blend the mixture until smooth. Return the soup to the pot, stir in coconut milk or cashew cream, and season with salt and pepper. Garnish with fresh basil leaves and enjoy.
Sauté onions and garlic until golden brown. Add diced bottle gourd and cook until tender. Pour in vegetable broth and simmer until the bottle gourd is fully cooked. Blend the soup until smooth, return it to the pot, and stir in a plant-based cream or coconut milk for creaminess. Garnish with fresh herbs and enjoy.
Combine colourful veggies like carrots, beans, bell peppers, and zucchini. Simmer them in a vegetable broth with aromatic herbs and spices until the millets are tender and the flavours blend.
Cook the moong dal with water in a pressure cooker, blend it to a smooth mixture, and strain. Heat ghee in a pan, add cumin seeds and asafoetida, then the moong mixture, lemon juice, sugar, salt, and pepper. Now, add paneer cubes and cook for a few more minutes. Serve it hot.
Roast pumpkin cubes with a drizzle of olive oil, salt, and pepper until tender. Sauté onions, garlic, and spices, then add the roasted pumpkin and vegetable broth to the pot. Simmer until the flavours meld together. Blend the soup until creamy and add coconut milk. Garnish with a sprinkle of cinnamon or nutmeg and enjoy.
Combine red lentils and mixed vegetables such as carrots, celery, potatoes, and vegetable broth in a pot. Season with cumin and turmeric. Simmer until the red lentils are tender and the vegetables are cooked to perfection.
Melt butter in a pot, add onion and garlic, then add broth, broccoli, potato, salt, and pepper. Simmer until the broccoli is soft, then blend. Stir in cream and cheese. Serve it hot.