Mutton or Beef Soup with Root Vegetables

So we (read 'me') have been trying to eat light since a week and this soup is the result of that determination. We love soups for dinner but don't experiment a lot as it's just a 'dump into a pot and you are ready to go' kind of soups that we have. By 'pot' I mean pressure cooker cuz it's such a time saver. We usually like clear soups, so its been a while since I've tried a recipe that needs blending of everything together. My kids enjoy clear soup too and that is a blessing. It really is an easy and nutritious meal option when you are running short of time to make anything elaborate. To aid our impromptu soup making plans, we usually buy 'soup bones' ie, request the butcher to give us marrow bones whenever we buy meat and freeze them in batches of half a kilo each. On rare occasions that we manage lunch with extra food left over from the previous day, we simply thaw a bag of bones (ha!) and pressure cook it into a steaming bowl of goodness for a quick and simple dinner. Slurp!

Bone soup is known to be a strengthening meal, especially for growing kids. Add your favourite veggies when you make this soup to fortify it even further. I added root veggies to it primarily because there are no takers for beetroot and it needed company, so in went the carrot & potato into the pot. If you have the luxury of time, you could use a crockpot/slowcooker or leave the soup to simmer for hours before you serve it as it will definitely taste better. Trust me, soup is food for the soul!

Mutton or Beef Soup with Root Vegetables
Prep time: 10 mins | Cooking time: 20-25 mins | Serves: 4


1. Wash the mutton/beef bones and keep aside.
2, Heat the oil in a pressure cooker and toss in the cinnamon, cloves and bay leaves and let them sizzle for a few seconds.
3. Add the chopped garlic and fry for 2-3 seconds. Add the onions too and fry till they turn translucent (pale). Now add the tomatoes and fry them for a bit.
4. Add the salt & pepper, meat bones, chopped coriander and root vegetables. Stir. Let the mixture come to a gentle boil.
5. Cover the pressure cooker and cook for 5-6 whistles. Reduce heat and cook on a sim for another 5-7 minutes. Remove from heat.
6. Let the cooker cool down a bit till you are able to remove the weight (whistle) easily. Stir again
7. Serve piping hot with a drizzle of ghee if desired and with an accompaniment of croutons or toasted bread.