Veg Soup

Add Ghee and sauté Grated Ginger and Grated Garlic until raw flavors go away. Add Cabbage, Tomatoes, Beet, Spinach & Carrots and sauté for 2-3 minutes. Add Red Chili Powder, Coriander Powder, Black Pepper, Turmeric Powder and salt to taste. Add water and pressure cook for 3 whistles. Let air release naturally and blend using a hand blender. Strain the soup. In a separate pan, prepare the Tadka by heating Ghee, Cumin Seeds, Hing (Asafoetida) & Curry Leaves, then add it to the soup. Let it simmer for 5 minutes and serve hot!