When I went veg…

When I went veg…

Just the thought of doing a whole season of veg food and that too(eggless) blew my mind…how can i?? or can i??

I turned vegeterian to think vegetarian in order to brain storm recipes and not just fish, chicken, lamb, shellfish….not at all.

Think beans, broc, cauliflower, potatoes, mushrooms….and I actually began to list down all the veggie edibles on this planet.. The list got actaully interesting , this whole mixology of ideas, flavours, cuisnes, colours came to my mind and was the birth of VICKY GOES VEG, a spunky, funky veggie cooking show which has won many hearts and soul….People actually think I am complete veggie or have turned so..but I did about 2 months while I was writing recipes and cooking to check the dishes out, and 28 days while filming for it. It was a crazy , amazing feeling of lightness, brightness, energetic, mental.. I have been practising this for a while off n on and its doing wonders..

Winter is here and it’s the best time to braise your veggies along with spices, chillies, lentils, pulses and then blend into hearty goodness of soup..complete one pot meals which you can have chilled or even at room temp.. The perfect tv dinner or working lunch or just a meal while reading ….welcome to the world of lqiud goodness.

Wanna share these tried and tasted recipe from my book, Vicky goes Veg is available on the shelves . Its already registered and Amazon and you could pre odred your copy now….


Mid eastern spiced carrot soup for this winter

  • 250 gm carrots, sliced / diced 1 tbsp olive oil?1 onion, thinly sliced?1?2 tsp ginger, grated
  • 3 cloves of garlic, chopped 1?2 tsp paprika?1?2 tsp toasted cumin powder 1 tsp cinnamon
  • 1/3 tsp turmeric powder A pinch of saffron?1 lt vegetable stock?3 tbsp rice
  • Lemon juice1 tbsp?6 mint leaves, fresh?A few sprigs of coriander, fresh Chives, chopped (to garnish)?A dollop of yoghurt?A few sprigs of parsley


  1. In a heavy-bottomed pan, heat the olive oil. Add the onion, ginger and garlic. Let it sweat for 3 minutes.
  2. Add the carrots, paprika, cumin powder, cinnamon, turmeric powder and saffron; saute for 2-3 minutes.
  3. Pour the stock in and cook on simmer for 10 minutes.
  4. Add the rice and cook until the rice and carrots are cooked. Adding rice gives the soup a nice natural, thick consistency.
  5. Using a slotted spoon, remove some of the rice and keep aside to use as garnish.
  6. Add the lemon juice, some of the fresh mint and half the coriander, keeping the other half aside for garnishing.
  7. Blend the soup to a smooth puree and then pour it out into a huge bowl. Garnish with rice, fresh mint, sprigs of parsley, coriander sprigs, chives and a huge dollop of yoghurt.

Enjoy this lean, mean scrumptious soup straight from my heart to you!

I love this soup – lots of nutrition and tons of flavour. The spices give it plenty of spunk ’n’ oomph. Try it chilled – it’s quite a cracker


Add yours