Art Culture Society / Biodiversity

Panchratna Soup – Traditional Indian Cuisine

Panchratna soup


  • Seasonal green leafy vegetables (Spinach, Fenugreek leaves, Drumstick leaves, Cauliflower greens, Shepu leaves) – 100 g each
  • Mint leaves – 50 g
  • Green tomatoes – 100g
  • Amla (Gooseberries) – 100g
  • Crushed ginger- 2 tsp
  • Drumsticks – 5-6 pieces
  • Coriander leaves – 50g
  • Lemon juice – 2 tsp
  • Honey – 2 tsp
  • Cumin seeds powder – ½ tsp
  • Salt – as per taste
  • Black pepper – as per taste


Boil all the leafy vegetables, tomatoes, mint leaves, amla, ginger and drumsticks in a cooker. Strain the mixture and add lemon juice, honey, cumin seeds, salt and pepper. Boil and garnish with finely cut coriander leaves. Serve hot.

Very rich in iron, protein, β carotene and Vitamin C

Winning recipe at SRISTI’s SATTVIK Recipe Competition 2011;  Winner: Usha ben Suresh Jani

(Honey Bee 22(4) & 23(1) 14-15, 2012)

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