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Vegetable Soup Recipe Biography

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Heat the butter in a frying pan and fry bay leaves, ginger paste, garlic paste, black peppers and salt for a ½ minute.
Add all vegetables and fry for 5 minutes. Add the water and pressure cook on high hea.
When the pressure comes reduce heat to medium and cook for another 15 minutes.
Sieve and serve.
100 grams of Green Peas
100 grams of Potatoes (peeled and cut in small pieces)
100 grams of Carrots (Gaajar) (peeled and cut in small pieces)
½ tsp. of Garlic Paste (Pisa Lehsan)
100 grams of Tomato (coarsely chopped)
100 grams of Turnip
100 grams of Onion (peeled and chopped)
3 Bay Leaves (Tezz Pattay)
6 Whole Black Peppers (Saabut Kaali Mirch)
Salt (to taste)
½ tsp. of Ginger Paste (Pisi Adrak)
1 tbsp. of Butter

1. Prep all the ingredients. Heat the oil in a large pot over medium heat. When the oil is hot and shimmering, add the potatoes, onion, carrot, celery, salt and pepper. Cook, stirring occasionally, until the vegetables soften, 8-10 minutes.

2. Pour in the broth and bring it to a simmer. Cook until the potatoes are just tender, 10-12 minutes. Add the green beans, stir to combine and simmer another 5 minutes.

3. Take the pot off the heat and stir the parsley and red wine vinegar into the soup. Add more salt and pepper to taste.
Vegetable soup seems like a healthy meal, and a new study provides even more compelling evidence that it is. Scientists at Tufts University in Boston report that volunteers eating a type of vegetable soup twice a day had lower amounts of stress-related molecules in their blood after just 7 days. The researchers say the beneficial effect was due at least in part to an increase in vitamin C intake.
The volunteers consumed gazpacho, a Mediterranean-style cold soup of uncooked vegetables. It contained generous amounts of tomatoes, which are rich in vitamin C, along with peppers, cucumbers, onions, garlic, oil, and seasonings.

Many studies have shown that vitamin C is a potent antioxidant that counters damage to human cells and tissues caused by highly reactive molecules called free radicals. But this study indicates that "the protective effect of vegetables may extend beyond their antioxidant capacity," says lead investigator Antonio Martin.

The results, he says, point to other important functions of vitamin C at the molecular level. These functions include a major role in preventing the formation of compounds involved in abnormal inflammation and a biochemical process called oxidative stress, both of which can alter cells in ways that set the stage for chronic diseases.

People probably don't have to consume vegetables in the form of a soup to get the benefits seen in the study, Martin and his colleagues note in the November Journal of Nutrition.y don't rule out, however, that additional nutrients in the particular mix of vegetables used in the gazpacho may provide a synergistic effect.