Drumstick Carrot Soup – a nutritious soup made using drumsticks and carrots.
Soups have always been cherished for their comforting warmth and nutrition. They offer a nourishing boost to body and mind. Soups can be made in different textures and flavours. Some are smooth like bisques while others are chunky like stews. Each soup has its own unique taste and they can be made to suit everyone’s mood and appetite. Two soup recipes on this blog are tomato shorba and horsegram soup.
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About Drumstick Carrot Soup
Drumstick carrot soup is a wholesome soup that is not only tasty but also nutritious. Drumsticks and carrots are known for their rich content of vitamins and minerals. The soup is simple to prepare. With just a handful of ingredients and a dash of seasoning, this soup comes together effortlessly. It is an ideal choice for dinner if you are looking for a light dinner. Drumstick carrot soup with its hearty texture and nourishing qualities satisifes both hunger and the soul.
List of ingredients to make Drumstick Carrot Soup
Veggies : Drumsticks, Carrots, Tomato, onion and garlic
Other ingredients : salt and black pepper powder
Step-wise recipe with pictures
Wash, peel and chop drumsticks. Wash and chop carrot, tomato and onions. Peel the garlic.
Into a pressure cooker, add all the chopped veggies. Add 3 cups of water.
Pressure cook for 4 to 5 whistles.
Allow the pressure to release naturally and then open the pressure cooker.
Once the veggies have cooled down, transfer it to a mixer jar and blend.
Strain the mixture into a pan and put it back on the stove.
Add salt, black pepper powder and bring it to a boil.
Serve hot.
Recipe Card
Drumstick Carrot Soup | Nutritious Drumstick Soup
Ingredients
- 3 drumsticks
- 1 carrot
- 1 tomato
- 1 onion
- 8 to 9 cloves of garlic
- 3 cups of water
- salt to taste
- ¾ tsp black pepper powder
Instructions
- Wash, peel and chop drumsticks.
- Wash and chop carrot, tomato and onions. Peel the garlic.
- Into a pressure cooker, add all the chopped veggies.
- Add 3 cups of water. Pressure cook for 4 to 5 whistles.
- Allow the pressure to release naturally and then open the pressure cooker.
- Once the veggies have cooled down, transfer it to a mixer jar and blend to a smooth paste.
- Strain the mixture into a pan and put it back on the stove.
- Add salt, black pepper powder and bring it to a boil. Serve hot.
Recipe Video
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