Generally soups served in restaurants are easy on calories and lacking in nutritional value. Though served as appetizers before the main course, they hardly increase the apetite. But this easy to make veg soup is delightfully, an exception.


4 medium sized chopped onions
1 whole garlic roughly crushed
6’’ ginger roughly crushed
3 tomatoes crushed
1 cup cauliflower florets
1 cup chopped cabbage
1 cup chopped spinach
½ cup spring onions
2 potatoes chopped
½ cup Moong daal
2 breads
Salt to taste
3 tbs black pepper powder
2 large tbs butter
½ cup cheese


Heat butter in a pressure pan. Add onions, garlic, and ginger and sauté for 5 minutes.

Add all the vegetables, Moong daal and bread and fry for 6-7 minutes.

Add salt and 4-5 cups of water.

Cover the pan and pressure cook for 10 minutes.

Remove from fire and leave for sometime.

Open the pan crush the boiled vegetables so that they mix well with the stock.

Use a soup strainer to separate the unmixed part.


Put it on fire add cheese till it melts.

Add pepper and serve with bread croutons.