Chili veggie Soup

When the sky turns grey and the sun hides behind the clouds, when lightning flaunts
its electric white hue and thunder splits our ears, we know whats coming next, pouring rain.


The first thing that strikes our mind at that moment is to rush to the kitchen and make ourselves a cup of tea or any snacks or hot bowl of soup, to keep us company as we sit in the balcony and watch the torrents come down. hence, Doha has started burning with its hot summer, there's nothing to enjoy in this time in this country actually. Even we cant enjoy rains too here, might be for 2-3 days only. just missing India for many many reasons, As Covid-19 made all of us deep down frustrating too. but anyways we all miss our home back to India. waiting to things settled and meet my family as soon as possible.

This time we all are back with Monsoon recipes and the theme was suggested by Archana dee from  The mad scientists kitchen .There are many many amazing recipes you will love to see on her blog. few are my favorite check them here vegan hara bhara millets kebab , Onion focaccia beetroot lassi

for this theme I came with spicy hot chili veggies soup check out the recipe below and enjoy.

Ingredients
For stock
500 grams tomatoes
1 Capsicum
150 grams carrots
3 1/2 cups water

Chop the veggies and cook it in the pressure cooker for 10 mins. churn the veggies and strain with a fine sieve.

For topping Ingredients
                                                                                         
1/2 tsp red chili powder 
1 tbsp cornflour
1 tbsp butter
1 tsp sugar
1/2 cup milk
1 1/2 Spring onions with leaves
1  finely chopped
Salt and pepper to taste
Tabasco sauce to taste
boiled vegetables for garnish

Method

1. Heat butter, saute capsicums for 1 min, and cook. Pour the stock and allow it to boil. When the stock comes to a boil add all the seasoning ingredients like salt, pepper, red chili powder, sugar and boil for 8 to 10 mins. Mix cornflour in milk and add to the soup and boil for 2 mins, add spring onions and remove from flame. Pour the soup in a serving bowl and garnish with , spring onion leaves, and veggies and Tabasco sauce and serve hot.