Vegetable Broth

The weather is cold in Delhi. Medical wisdom says that we should include a lot of raw vegetables into our diet. The same school of medical wisdom also says that we should listen to our body when we consume food. In this cold weather, my body craves hot soups and wants to stay away from cold salads. So, the dilemma is which piece of wisdom do I follow. As a compromise, I have soups on very cold days and a salad on relatively warmer days. But there are some days when you just want to curl up under the quilt and do nothing. On such days, the simpler the recipe, the better I feel. This is one such recipe where there is practically no effort required. Inspired by the ever relevant and iconic Tarla Dalal.

Vegetable Broth

1/2 cup thinly sliced onions
1/2 cup thinly sliced potatoes
1/2 cup thin tomato slice
1/4 cup thinly sliced carrots
1/4 cup thinlly sliced bottle gourd
2 tbsp finely chopped celery
4 whole black pepper corns
Salt to taste
2 tbsp finely chopped coriander leaves to garnish
Combine all the vegetables, pepper corns, salt and 3 cups hot water in a pressure cooker
Cook for 1 whistle
Let the steam release naturally before opening
Serve the broth garnished with coriander leaves

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