Healthy Recipes for Kids-Indian recipes for Kids-Breakfast recipes for kids

Come winter, soups often make an appearance at the dinner table. Today, I made a hearty, full-bodied nutritious soup with rajma (kidney beans) and paneer. This soup is inspired by a recipe from Savvy Cook Book, ‘Kidney Bean and Tofu Soup’, an intriguing combination.

I tweaked the recipe a bit from the original and replaced tofu with paneer. I roasted a red capsicum and blended it with sauteed onions and tomatoes which gave a great smoky flavor and depth to the soup which was more like a stew. Based on your personal preference you could also add meat/chicken to this soup. This is more like a one pot meal, filling and nutritious and next time I’ll add some brown rice. I added a tsp of brown sugar to Nehal’s soup to reduce the spice factor.

1 Heat olive oil in a cooking vessel. Add the garlic, cinnamon stick, bay leaf and onions and saute for 3-4 mts. Add the red chilli and chopped spinach saute for another 2 mts. Add chopped tomatoes and cook for 3-4 mts. Add the green or yellow capsicum pieces (leave aside one to two tbsps of the capsicum for garnish) and cook for another 2 mts.
2 Add the kidney beans and half a litre of vegetable stock or water and combine. Cook on low flame for 18-20 mts. Turn off heat and cool.
3 Blend half of the cooled mixture along with the roasted capsicum to a smooth paste. Combine it with the remaining cooked mixture and continue to cook on low flame.
4Add the sliced paneer pieces and combine. Cook on low flame for 4-5 mts. Garnish with fresh coriander leaves and chopped capsicum pieces.