Name: Tulsi–Vegetable Clear Broth
Yield: 4 servings
Ingredients: Carrot — ½, fine dice (60 g); Bottle gourd (lauki) — 1 cup, fine dice (120 g); French beans — 5, fine (40 g); Cabbage — ½ cup shredded (50 g); Ginger, fresh — 2 tsp (10 g); Tulsi (holy basil) leaves — 15 leaves (4 g); Black pepper — ¼ tsp (0.5 g); Ghee (cow) — 1½ tsp (8 g); Water — 4 cups (1000 ml); Rock salt (sendha namak) — ½ tsp (3 g); Lemon juice — 2 tsp (10 ml)

Method

How to cook it

Step 1: Sauté ginger and vegetables in ghee 3 minutes.
Step 2: Add water; simmer 15 minutes until soft.
Step 3: Add tulsi and pepper; cover off the heat 3 minutes.
Step 4: Season; lemon at the table.

Nutrition

Per serving, estimated

38kcal

Energy

0.8g

Protein

2.1g

Fat

4.5g

Carbohydrate

1.3g

Fibre

0.8g

Salt

Where the energy comes from

Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g

Estimated from IFCT 2017 / USDA composition tables; not for clinical use.

Also good this season

Vol I · Jul 1

July

Ven Pongal (Pepper–Ghee Rice & Moong)

BreakfastMonsoon

Vata
Pitta
Kapha

238 kcal6.7 g proteinSoft, creamy

View recipe →

Vol I · Jul 2

July

Adraki Moong Dal with Saunth

Lunch · DalMonsoon

Vata
Pitta
Kapha

168 kcal9.2 g proteinSoft

View recipe →

Vol I · Jul 3

July

Haridwar Khatta-Meetha Kaddu

Lunch · SabziMonsoon

Vata
Pitta
Kapha

113 kcal1.8 g proteinSoft, half-mashed

View recipe →

Vol I · Jul 4

July

Ghee–Pepper Roasted Makhana

Evening · SnackMonsoon

Vata
Pitta
Kapha

76 kcal1.5 g proteinCrisp-melting

View recipe →

Tulsi–Vegetable Clear Broth

What you need

How to cook it

Per serving, estimated

Where the energy comes from

Variations & further ideas

More from Soups & Shorbas

Palak Shorba (No Cream)

Pumpkin–Masoor Soup

Lauki–Ginger Soup

Sweet-Corn Soup (Blended, Sattvic)

Also good this season

Ven Pongal (Pepper–Ghee Rice & Moong)

Adraki Moong Dal with Saunth

Haridwar Khatta-Meetha Kaddu

Ghee–Pepper Roasted Makhana

Ingredient	Household measure	Quantity (4 servings)	Café batch ×5
Carrot	½, fine dice	60 g	300 g
Bottle gourd (lauki)	1 cup, fine dice	120 g	600 g
French beans	5, fine	40 g	200 g
Cabbage	½ cup shredded	50 g	250 g
Ginger, fresh	2 tsp	10 g	50 g
Tulsi (holy basil) leaves	15 leaves	4 g	20 g
Black pepper	¼ tsp	0.5 g	2.5 g
Ghee (cow)	1½ tsp	8 g	40 g
Water	4 cups	1000 ml	5000 ml
Rock salt (sendha namak)	½ tsp	3 g	15 g
Lemon juice	2 tsp	10 ml	50 ml