Jain Vegetarian Khaladnik

Ingredients

In this Jain Vegetarian adaptation of Khaladnik, we replace the traditional meat-based broth with a vegetable broth to align with Jain dietary restrictions. Additionally, we omit ingredients such as onions, garlic, and root vegetables, which are not consumed in Jain vegetarianism. The recipe focuses on using Jain-friendly vegetables and spices to create a flavorful and satisfying soup. We alse have the original recipe for Khaladnik, so you can check it out.

• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
• 1 cup (240ml) water 1 cup (240ml) water
• 1 cup (150g) diced potatoes 1 cup (150g) diced potatoes
• 1 cup (150g) diced carrots 1 cup (150g) diced carrots
• 1 cup (150g) diced bell peppers 1 cup (150g) diced bell peppers
• 1 cup (150g) diced zucchini 1 cup (150g) diced zucchini
• 1 cup (150g) diced tomatoes 1 cup (150g) diced tomatoes
• 1/2 cup (75g) green peas 1/2 cup (75g) green peas
• 1/4 cup (15g) chopped fresh dill 1/4 cup (15g) chopped fresh dill
• 1/4 cup (15g) chopped fresh parsley 1/4 cup (15g) chopped fresh parsley
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• Salt to taste Salt to taste
• Freshly ground black pepper to taste Freshly ground black pepper to taste

Nutrition

• Calories (kcal / KJ): 150 kcal / 628 KJ
• Fat (total, saturated): 1g, 0g
• Carbohydrates (total, sugars): 32g, 8g
• Protein: 5g
• Fiber: 7g
• Salt: 1g

Preparation

1. 1.
   In a large pot, combine the vegetable broth and water. Bring it to a boil over medium heat.
2. 2.
   Add the diced potatoes, carrots, bell peppers, zucchini, tomatoes, and green peas to the pot.
3. 3.
   Stir in the ground cumin, ground coriander, turmeric powder, salt, and black pepper.
4. 4.
   Reduce the heat to low and let the soup simmer for 20-25 minutes, or until the vegetables are tender.
5. 5.
   Once the vegetables are cooked, remove the pot from heat and stir in the chopped fresh dill and parsley.
6. 6.
   Taste the soup and adjust the seasoning if needed.
7. 7.
   Serve the Jain Vegetarian Khaladnik hot, garnished with additional fresh herbs if desired.

Treat your ingredients with care...

• Potatoes — Ensure that the potatoes are diced into small, uniform pieces to ensure even cooking.
• Bell peppers — Use a variety of colorful bell peppers to add vibrancy to the soup.
• Fresh herbs — Chop the fresh dill and parsley just before adding them to the soup to retain their vibrant flavors.

Tips & Tricks

• For a thicker soup, you can blend a portion of the cooked vegetables before adding the fresh herbs.
• Adjust the spices according to your taste preferences. Add more cumin and coriander for a stronger flavor.
• Serve the Jain Vegetarian Khaladnik with a side of warm crusty bread for a complete meal.

Serving advice

Serve the Jain Vegetarian Khaladnik as a comforting appetizer or as a light main course. Pair it with a side of warm crusty bread or steamed rice for a satisfying meal.

Presentation advice

Garnish the Jain Vegetarian Khaladnik with a sprinkle of fresh herbs on top to add a pop of color. Serve it in individual soup bowls or in a large serving bowl, allowing the vibrant vegetables to shine through.