Garlicky Mixed Vegetable Soup

Garlic is one of those ingredients that changes character with heat. Raw, it is sharp and biting. Cooked gently in oil for a minute or two, as it is here, it turns mellow and sweet, and it perfumes the whole pot before the vegetables even go in. That is the reason this soup tastes so satisfying despite having very few ingredients. Take your time with the first step. If the garlic and onion start to brown, the flavour turns bitter, so keep the flame moderate and stir often.

Garlic has been part of Indian home cooking for a very long time, and it is used in everyday dal, sabzi and chutney as well as in special dishes. In many households it is treated as a kitchen staple rather than a flavouring for occasions. This soup follows that spirit. It is the kind of thing you make on a tired Tuesday with whatever vegetables are left in the fridge.

On the vegetables: the recipe calls for them chopped and boiled before they go into the soup. That is a small step worth respecting. Boiling them first means they are tender by the time the broth has had its couple of minutes to come together, and it also lets you pour some of that cooking water into the pot, which adds body. Keep that water if you can. Carrots, beans, cauliflower, peas and cabbage all work well, and a mix of two or three colours looks lovely in the bowl.

The quick cooking oats are a quiet trick. A spoonful or two dissolves into the broth and gives it a soft, velvety feel without any cream or flour. Stir them in at the end and do not let the soup sit for long afterwards, or it will thicken more than you want. If it does get too thick, a splash of hot water loosens it right up.

Leftovers keep well for a day in a covered container in the fridge. Reheat it gently and add a fresh pinch of black pepper and coriander just before eating, since both lose their brightness. Coriander leaves wilt quickly once they have been warmed through.

For a simple meal, serve this alongside a crisp salad. A bowl of spiced chickpeas or a lemony bean salad makes a good partner, and a fresh Zesty Lemon Kidney Bean Salad adds protein and a sharp contrast to the soft, garlicky broth. If you like something with a bit of crunch and sweetness, the Crunchy Carrot Cucumber Rajma Salad works nicely too. For something green on the side, the Goan Stir-Fried Green Beans with Coconut is a lovely companion that does not compete with the soup.