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Sri Lankan Vegetable Soup

Sri Lankan vegetable soup
Cooking Method
Cuisine
Courses ,
Difficulty Beginner
Time
Prep Time: 10 min Cook Time: 30 min Total Time: 40 mins
Servings 2
Description

This Sri Lankan vegetable soup is all I crave when I'm sick and have no appetite for any other food. It's light, healthy, delicious and very comforting. Super easy to make too.

Ingredients
  • 2 tablespoons Butter
  • 2 large cloves of garlic chopped
  • 1 sprig of curry leaves broken into pieces
  • 1 medium carrot sliced
  • 1 celery stalk sliced
  • 1/2 of a leek sliced* (only use the white and tender green part)
  • 1/4 cup finely chopped cabbage* (optional)
  • 1/4 teaspoon salt (you can adjust salt at the end to your taste.)
  • 2 tablespoons red lentils, washed and drained (add more if you like the soup thicker)
  • 1 medium potato diced
  • 1 medium tomato diced
  • 3.5 cups chicken or vegetable broth/stock (3.5 cups = 29oz of)
  • 3/4 cups egg noodles or ramen noodles
  • 1/2 teaspoon freshly ground black pepper
Instructions
  1. Heat a soup pot and add butter into it. Keep the heat medium. Add garlic and and curry leaves. Sauté until garlic turns soft. (curry leaves splatter when added to hot butter. be careful)

  2. Add carrot, leeks, celery and cabbage (sliced green bean is also a common vegetable that you can add). Also add salt (do not add too much as many broths contain salt). Sauté until leeks turns wilted and soft. 

  3. Then add potatoes, tomatoes and red lentils. Sauté for about a minute. Add the broth. Mix everything. Cover and simmer until all the potatoes are fully cooked and mashable. Turn off the heat.

  4. Now using an emersion blender, blend the soup until about half of the vegetable pieces are blended*. (Or you can transfer half of the soup to a regular blender and blend it)

  5. Turn the heat back on and bring the soup to simmer. Add noodles. Cook until noodles are about 80% cooked (it will continue to cook with the residual heat). Add black pepper and turn off the heat. Adjust salt if necessary.

Notes
  • 1/2 of a leek roughly equals to 2/3 cup of sliced leeks. 
  • Do not add too much cabbage as it can make the soup smell bad.
  • There's no real measurements you have to follow for noodles. If you like more noodles, you can add more. If you like less you can add less. It's all about personal preference. Please read the "can I make it in advance" section on the description to read more about adding noodles.
  • If you like a smoother soup you can blend the whole soup. Or if you like it more chunky blend it a little bit or you could leave it without blending at all.
Keywords: Soup, Vegetable soup, Lentil soup, Sri Lankan vegetable soup, Easy soup, Healthy soup, Sick day soup, Sri Lankan food