Warm Your Winter With This Mix Vegetable Lentil Coconut Soup

Ingredients:-

1. Kidney beans, chickpeas, yellow split lentil pulse – 1 tbsp each
2. Butter – 1 tbsp
3. Vertically cut Carrot and French beans – 1/2 cup
4. Tomato puree – 1 1/2 cup
5. Dessicated coconut – 1/2 cup
6. Coconut milk – 1 cup
7. Salt – to taste
8. Black pepper powder – as preferred
For garlic seasoned croutons:-
1. Toasts – 2 big, to be broken into 12 pieces.
2. Butter – 1 tbsp
3. Garlic paste – 3 cloves
4. Salt – to taste

For garnishing:-
Croutons

Method:-

1. Soak pulses in water for 6 hours and then cook them in the cooker for 3 whistles.
2. Blend this mixture in a blender until smooth and the puree is thick.
3. Melt the butter, keep it aside. Cook chopped carrots and French beans.
4. Add 1 1/2 cup water, pulses puree, tomato puree, coconut milk, salt, black pepper powder, and heat it stirring occasionally.
5. Mix melted butter with garlic, salt and mix toast pieces well.
6. Serve hot along with garlic croutons.

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