Simple veg soup

Soups don't usually feature in my menu unless someone is sick or has specifically requested for it. We live in a city that is warm all year, and that's why I believe we never really crave soup. But it's a different story when someone is sick, soup can be very comforting and goes down easy.

This recipe is one of the many recipes that I have learnt from my mum-in-law. We've had had this numerous times on our visit to her home. And for someone who doesn't like soup, David gobbles it up at an amazing speed. Of course his soup is blended, so its a thick creamy soup, while most of us at home prefer the thin runny liquid with almost melted veggies and macaroni.

Recipe credit : Rozita Coutinho (Alex's mum)

Ingredients:

1. 1 large onion
2. 1 large tomato
3. 1 large potato
4. 1 large celery stalk
5. 1 large carrot (optional)
6. 1/4 cup uncooked macaroni/noodles
7. 1 tbsp yellow moong daal (split moong)
8. 1 tbsp Oil
9. 2 stock cubes/ 1 ltr of stock
10. Salt and pepper for seasoning

Method:

1. Soak the moong daal in half a cup of water an hour before you start making the soup.
2. Roughly chop all the vegetables and set aside.
3. Heat oil in a large pot, add the onions and fry till they soften, add the tomatoes and fry well for about a minute or two.
4. Add the potatoes, carrots, moong daal and celery and mix well. Bring it to a boil, lower the flame and let the vegetables cook and come together.
5. Add a liter of water, bring the soup to a boil and let it simmer it for 20 mins.
6. Add the macaroni/noodles, and the stock cube and let it simmer till the macaroni is cooked. Adjust the consistency and check for seasoning.