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Mili juli sabji ka soup
Creamy vegetable soup

This soup is a favorite with the customers of our London restaurant, Govinda’s. Svarüpa-siddhi däsa, the head cook, says he often shows people how to make it.

Preparation and cooking time: 45 - 50 min

3 tablespoon ghee
2 bay leaves
1 teaspoon ground coriander
1/4 teaspoon ground asafoetida
11/4 teaspoon turmeric
11/2 lb (675 g) assorted vegetables, washed and diced
6 cups (1.4 l) water
3 teaspoon salt
1/4 teaspoon pepper
2 cups (475 ml) milk
2 tablespoon butter
3 tablespoon white flour

Heat the ghee in a heavy saucepan. Fry the bay leaves, coriander, asafoetida, and turmeric for a few seconds, then immediately add the diced vegetables. Stir-fry the vegetables for 4 - 5 minutes, allowing them to brown in spots. Now add the water, salt, and pepper. Cover and simmer over medium-low heat (stirring occasionally) until the vegetables are tender and soft. Leave the vegetables intact if you prefer, or mash them to a puree or blend them in an electric blender. Remember to remove the bay leaves if you blend the soup.

While the vegetables are cooking, heat the butter over medium heat in a small saucepan. Add the flour and stir-fry carefully for 1 or 2 minutes until it begins to brown. Add the hot milk. Whisk the mixture constantly for about 2 minutes, until the sauce is fairly thick. Mix it into the soup and heat just until boiling. Then serve.