Xaak Tenga (assamese Style Mixed Vegetable Soup)

Xaak Tenga is a traditional Assamese mixed vegetable soup that is bursting with flavors. This light and tangy soup is a popular dish in Assamese cuisine and is often enjoyed with steamed rice.

Xaak Tenga (assamese Style Mixed Vegetable Soup)

Ingredients

  • Assorted seasonal vegetables (potatoes, tomatoes, spinach, eggplant, pumpkin) - 2 cups, chopped
  • Water - 4 cups
  • Green chilies - 2, slit
  • Mustard oil - 1 tablespoon
  • Panch phoron (Bengali five-spice blend) - 1 teaspoon
  • Fresh coriander leaves - 2 tablespoons, chopped
  • Salt - to taste

Instructions

  1. Heat mustard oil in a pot and add panch phoron. Once the spices start to crackle, add the assorted vegetables and sauté for 2-3 minutes.
  2. Pour water into the pot and bring it to a boil. Add green chilies and salt. Let it simmer for 15-20 minutes until the vegetables are cooked.
  3. Garnish with fresh coriander leaves and serve hot with steamed rice.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
25 minutes
Total time:
40 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
150 per serving
Carbohydrates
20g
Protein
5g
Fat
6g

Supplies

Pot Stirring spoon

Tools

Knife Cutting board

Serving suggestions

Xaak Tenga is best served hot with a side of steamed rice.

Tips & tricks

For a variation, you can add a squeeze of lemon juice for an extra tangy flavor.

Cost

$8