As the cold winter is setting in, who won't crave for a hot soup with goodness of lean meat and fresh vegetables. Add a spoon of rice or noodles this is one wholesome healthy meal for those restful weekends.
Ingredients:1 lb Meat or Poultry, I used Mutton
2 inch Ginger piece chopped
5-6 Garlic cloves
1 tbsp Black Pepper
1 tsp Cumin seeds
A handful of chopped Coriander leaves
1 French Onion leaks - chopped
Salt to taste
6-8 cups of Water or stalk
To Stir Fry Vegies:
1 tsp I can't believe its Butter or Becel or regular Butter
2 cups sliced Carrots, Beans, Cabbage or any other vegies of choice
Salt and Pepper to Taste
Others:
3 - 4 Tbsp Corn flour
1 tsp Butter
1 tsp ginger garlic paste
Salt and Pepper to taste
Optional :
1 cup cooked plain rice or noodles
Garnish:
Finely chopped coriander leaves
Stir fried Vegies
Method :In a pressure cooker, add meat/poultry, and all other spices along with water and pressure cook for 30 minutes for meat and 15 minutes for poultry.
Remove lid and let it simmer for about an hour.
Separate the soup from meat pieces using a large filter and discard the spices .
Keep the soup aside.
Shred the meat pieces and set aside.
Now in a wide deep pot, heat butter and add the chopped/sliced vegies and stir fry for 3-4 mins, add salt and pepper, remove from heat and keep aside
To the same pot, add little more butter and add 1/2 tsp ginger garlic paste and saute, add the shredded meat pieces along with some salt and pepper and stir fry for a minute.
Now add the soup water to the pot and let it come to boil.
Meanwhile in a small bowl mix corn flour with a cup of water to make a very dilute solution and add it to the boiling soup.
Allow the soup to become little thick and add the finely chopped coriander leaves and remove from heat.
Serving:
Assemble the soup bowls and pour soup along with some meat pieces.
If adding rice or noodles you can add it now.
Garnish with stir fried vegies, coriander leaves and a pinch of pepper powder.
Enjoy hot with crackers on the side.
