Carrot & Beans Soup with Sautéed Paneer Veggies

Ingredients

• 2 medium carrots (150g), chopped
• 100g green beans, chopped
• 80g paneer, cubed
• 50g mixed veggies (bell pepper, zucchini)
• 1 tsp oil
• 1/2 tsp cumin seeds
• 1/4 tsp turmeric
• Salt and black pepper to taste
• 400ml water or light stock
• 1 tsp lemon juice

Preparation

1. Simmer carrots and beans in water with turmeric until soft; blend smooth for soup.
2. Season soup with salt, pepper and lemon; keep warm.
3. Heat oil, add cumin; sauté paneer cubes until lightly golden.
4. Add mixed veggies; cook 3–4 min until just tender.
5. Plate soup in a bowl and top or side with sautéed paneer-veggie mix.
6. Serve immediately.