A Soup and A Stir-Fry

I often make this combo for a vegetarian Dinner.

It is vegetable Soup and Broccoli Stir-Fry.

The recipe of the soup comes from the kitchen of Rachael ray with slight variations and the broccoli stirfry is just a simple Indian variation for a vegetable that I like very much!

All in all this combo is very healthy and low cal.

For the Vegetable Soup-

You will need-

1 big Onion

2 Tomatoes

1 tsp chopped Garlic

1 cup chopped Celery

2 Carrots

A hanful of Green Peas

A handful of Green Beans

1 Potato

Salt

Black Pepper Pwdr

Poultry Seasoning(optional)

Olive Oil

Method-

Chop all the vegetables roughly.

I normally follow-chop and drop principle.

In a big vessel, heat 1 tbsp Oil.

Saute Onion and Garlic for a while.

Add Celery and Tomatoes.

Mix well.

Add the Carrots,Potato, Green Beans and Peas.

Keep stirring it occasionally.

Add salt and pepper and 1 tbsp poultry seasoning.

Instead of poultry seasoning you can also add Italian seasoning or any other combination of herbs of your choice.

Roast well and then add 2 glasses of water.

You can also add vegetable stock.

Boil well and serve immediately.

You can also add pieces of boneless chicken in the soup if you like.

And instead of vegetable stock you can add chicken stock too.

The Broccoli Stir-Fry is a very easy, quick and healthy dish.

You will need-

1 head of Broccoli chopped into florets

1 medium Onion, chopped

1 tsp Cumin seeds

1/2 tsp Mustard seeds

1 tsp Red Pepper flakes

Salt and Black Pepper pwdr

1/2 tsp Garam Masala pwdr

1 tbsp Oil

Method-

Heat oil in a skillet.

Splutter mustard seeds and cumin seeds.

Add the onion.

Saute till it turns pink.

Add the broccoli florets.

Put in all the spices and salt.

Cook on high flame till all the spices coat the broccoli well and it is just tender,but still has a crunch to it.

Serve immediately just like that or with Rotis or Rice.