This Vegetable soup is very unique to Sri Lankan Kitchens. Long time ago this was the most popular soup among Sri Lankans. I believe it still the same. This is a healthy and easy to digest vegetable soup too.

I can remember we got this soup every time we got sick. The aromatic spices that boiled in this gives a unique flavour to this as well as a healing power to the sick too. I can remember my grandmother used to tie the spices in a muslin cloth. I changed a bit and used a tea strainer I used for this kind of things. So Its really easy to remove from the soup.

This recipe will serve four people. 

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Prepare the vegetables by cutting one potato and carrots in to cubes, several green beans cut in lengthways, cup of cabbage or celery one onion, and few garlics, and white part of the leek. Wash about a 1/4 of a cup red lentils too.

Prepare 1 table spoon full coriander seeds, with a table spoon full cumin seeds and 1/2 tsp whole pepper. I added it to a tea strainer. You can use a clean cloth or a muslin cloth to tie and put in to the soup.

Put all the vegetables and the spices in to  pot and boil on a low heat about 45 minutes to one hour.  When it is ready the soup will look like this. If you like it mushy you can use the back of the spoon to mash it or use a blender to blend well.

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Serve hot with a nice piece of toasted bread or a piece of crusty bread.