Ingredients
- Soybean (soaked overnight): ½ cup
- Onion: 1 small (finely chopped)
- Tomato: 1 medium (chopped)
- Garlic: 2 cloves (minced)
- Ginger: ½ inch (grated)
- Carrot: 1 small (diced)
- Spinach leaves: ¼ cup (optional)
- Black pepper powder: ½ teaspoon
- Cumin powder: ½ teaspoon
- Salt: to taste
- Water or vegetable broth: 2 cups
- Olive oil: 1 teaspoon
- Lemon juice: 1 teaspoon
- Fresh coriander leaves: for garnish
Instructions
Pressure cook the soaked soybeans with 1 cup of water for 3-4 whistles or until soft.
Heat oil in a pan and sauté garlic and ginger until aromatic.
Add chopped onion and cook until golden brown.
Add diced carrot and sauté for 2-3 minutes.
Add chopped tomatoes, cumin powder, and black pepper powder. Cook until tomatoes are soft.
Add the cooked soybeans along with the water. Add additional water or broth if required.
Simmer the soup for 10 minutes to allow the flavors to blend.
Add spinach leaves (if using) and cook for 2-3 minutes.
Season with salt and lemon juice.
Servings: 2
Notes
Garnish with fresh coriander leaves and serve hot. Enjoy with whole-grain bread or as a standalone nutritious meal.
