Hello, friends, food lovers, and community! I hope you all are doing well. Today posting my new recipe with you that I tried a few weeks ago. It's simple and easy to make.
As always, I like to use ingredients from my refrigerator that need to be consumed before they go bad. Today, I found some vegetables, some aquafaba, and leftover crushed tomatoes from the fridge. And I decided to make a soup with some noodles and a nice, crispy masala omelet made from gram flour, it is a full meal, but so easy to make.
Ingredients:
4-5 medium-sized potatoes
2 carrots
2-3 florets of cauliflower
2-3 florets of broccoli
2-3 spring onions
1 onion
1 green bell pepper
Some tender greens from cauliflower
A small stem from the broccoli
2 teaspoons lime juice
2 tablespoons crushed tomatoes
1/2 cup aquafaba (chickpea water)
2 tablespoons tahini
Salt and pepper, to taste
2 teaspoons olive oil
A pinch of masala
1 cup cooked noodles (leftover from the last dinner, optional)
Instructions:
Clean and wash the vegetables. Cut them into pieces suitable for soup.
Dice the onion.
Heat a soup pan and add the olive oil. Once warm, add the diced onion and stir on medium heat until it becomes translucent.
After about a minute, add the chopped cauliflower greens and broccoli stems to the pan.
Next, add all the other vegetables: spring onion, carrot, potatoes, and green bell pepper (keeping the cauliflower and broccoli florets aside for later). Stir for about 2 minutes.
Add the crushed tomatoes and aquafaba, or vegetable broth. I save chickpea water/aquafaba when I cook chickpeas.
Season with salt, pepper, and a pinch of masala, then cook until all the vegetables soften. Add tahini or coconut milk (optional)
Finally, add the cauliflower and broccoli florets in small pieces.
Cook for 2 minutes more, and the soup is ready.
While the soup is cooking, meanwhile we can make an Omelette
Ingredients for Omelette:
1 cup chickpea flour (gram flour)
2 tablespoons rice flour
2-3 stalks of coriander
2 small green chilies
1/2 onion
1 teaspoon salt
1 teaspoon garam masala
1/3 teaspoon baking soda
1/4 teaspoon black salt
Instructions:
Finely chop the onion, green chilies, and coriander. You can use a chopper for convenience.
In a bowl, mix the chickpea flour and rice flour thoroughly.
Add the chopped onion, green chilies, and coriander mixture to the flour, and mix well.
Add the salt, garam masala, and baking soda to the flour mixture.
Finally, add the black salt to enhance the aroma and flavor, giving it an "eggy" taste. Gradually add water to create a slightly thicker batter than pancake batter.
Heat a frying pan and grease it with some oil. Carefully spread the batter in the pan, cover it, and keep it on medium heat.
After 2 minutes, flip the omelette over and cook it on the other side until done.
The vegan omelette is ready.
While serving, add noodles to the soup and enjoy the tasty meal.
Thank you!