INGREDIENTS

1 1/2 cup broccoli flowers /or hand full, wash them

2 medium carrots, peel, wash, and cut into pieces

1 medium-size potato, peel wash and cut into pieces

1 three-inch piece of sweet potato, wash and cut

1 cup sweet corn fresh or from frozen is  ok too

1 tablespoon shredded row mango

1 inch of fresh ginger piece

1 green chili wash and cut (optional)

1 teaspoon cumin seed

1/4 fenugreek seed (it is good for the stomach )

1 tablespoon oil corn or canola /or your choice

METHOD

1: Add broccoli, carrot, potato, sweet potato, ginger, all in the pressure cooker, add salt to taste, and 3 cups water mix all well, put the lid on and close the cooker, and put the whistle on. Then put on the stove on high heat, then let go off whistle for 3 times,  then turn the stove off, let pressure rilles itself it will take about ten minutes.

Look at the picture this is all our veggie in cooker

2: 0pen the lid of cooker, let cool little and bland all veggies in blander, it will be nice and smooth puree, put the pan on the stove on low heat, add oil, cumin seed, green chilli, and corn, add salt little (we  have to remmeber  we add salt in veggies)mix all well let cook 1 minute, then add veggie puree mix and add some water to your consistency and mix, add shreede mongo and some coriander, let boil about 5 minutes, then turn the stove off, than take out in the bowel and garnish with coriander and some shreeded carrot and serve hot.

our soup is ready to serve

Serve hot with your favorite gluten-free bread or naan or rice, very tasty and plant-based, you can drink just like that too.

Note: I don’t use any store-bought veggie broth.

Note: This is vegan,allergy-friendly, gluten-free, dairy-free, nut-free.