Sri Lankan Vegetable Soup – By Malsha – eLanka
This Sri Lankan Vegetable Soup is a delightful and comforting dish that’s perfect for any day, whether you’re feeling under the weather or simply craving a warm, wholesome meal. Bursting with a harmonious blend of flavors and textures, this soup combines the earthy goodness of vegetables with the aromatic touch of curry leaves and garlic. It’s a soothing bowl of nourishment that’s easy to prepare and can be customized to your taste.
Instructions:
- Heat a soup pot over medium heat and add butter. Once melted, add chopped garlic and curry leaves. Sauté until the garlic turns soft (be cautious, curry leaves may splatter).
- Add sliced leek, carrot, celery, and cabbage (if using). Also, add a pinch of salt (remember that many broths contain salt). Sauté until the leek becomes wilted and soft.
- Stir in diced potatoes, tomatoes, and red lentils. Sauté for about a minute.
- Pour in the broth, mix everything, cover the pot, and simmer until the potatoes are fully cooked and mashable. Then turn off the heat.
- Using an immersion blender, blend the soup until approximately half of the vegetable pieces are blended. Alternatively, you can transfer half of the soup to a regular blender and blend it.
- Turn the heat back on and bring the soup to a simmer. Add the noodles and cook until they are about 80% cooked (they will continue to cook with the residual heat). Add freshly ground black pepper and adjust salt if necessary.
Notes:
- 1/2 of a leek roughly equals to 2/3 cup of sliced leeks.
- Be mindful not to add too much cabbage as it can make the soup smell bad.
- There’s no strict measurement for noodles; adjust according to personal preference.
- If you prefer a smoother soup, you can blend the entire soup. For a chunkier texture, blend it partially, or skip blending altogether.
- For making this soup in advance, please refer to the “can I make it in advance” section in the description for information about adding noodles.
