Vegetable Soup meaning in Urdu
Vegetable Soup Synonyms
Vegetable Soup Definitions
1) Vegetable Soup, Minestrone, Petite Marmite : اطالیہ کی یخنی : (noun) soup made with a variety of vegetables.
Useful Words
Broth : یخنی , Mock Turtle Soup : بچھڑےکے گوشت کی یخنی , Concoction : بناوٹ , Consomme : شوربا , Soupy : شوربے جیسا , Potage : گاڑھا سوپ , Stockpot : یخنی تیار کرنے اور محفوظ کرنے والا برتن , Marmite : خمیر سے حاصل شدہ عرق , Cock-A-Leekie : مرغ یخنی , Marrowbone : گودے والی ہڈی , Matzah Ball : یہودی حلوہ , Mulligatawny : ایک قسم کا انڈین شوربہ یا سوپ , Matelote : شراب میں پکا ہوا مچھلی کا سالن , Soy : سویابین , Peel : چھلکا , Julienne : کاٹی ہوئی سبزیاں , Green Bean : لوبیا , Garden Truck : زرعی پیداوار , Spice : مصالحہ , Squash : پیٹھا , Bitter Gourd : کریلا , Canola : کنولا آئل , Tomato : ٹماٹر , Asparagus : رسیلی کونپل والا ایک پودا , Soap : صابن , Green Soap : نرم صابن , Peat : دلدلی کوئلہ , Beta Vulgaris Cicla : ایک قسم کا چقندر , Coal : کوئلہ , Mulch : گھاس پہوس , Carrot : گاجر
Useful Words Definitions
Broth: a thin soup of meat or fish or vegetable stock.
Mock Turtle Soup: soup made from a calf's head or other meat in imitation of green turtle soup.
Concoction: the act of creating something (a medicine or drink or soup etc.) by compounding or mixing a variety of components.
Consomme: consomme is a clear soup made by simmering meat or vegetables with aromatics and clarified to remove impurities. It is flavorful and often served as a starter or used as a base for other dishes.
Soupy: having the consistency and appearance of soup.
Potage: thick (often creamy) soup.
Stockpot: a pot used for preparing soup stock.
Marmite: a large pot especially one with legs used e.g. for cooking soup.
Cock-A-Leekie: soup made from chicken boiled with leeks.
Marrowbone: a bone containing edible marrow; used especially in flavoring soup.
Matzah Ball: a Jewish dumpling made of matzo meal; usually served in soup.
Mulligatawny: a soup of eastern India that is flavored with curry; prepared with a meat or chicken base.
Matelote: highly seasoned soup or stew made of freshwater fishes (eel, carp, perch) with wine and stock.
Soy: the most highly proteinaceous vegetable known; the fruit of the soybean plant is used in a variety of foods and as fodder (especially as a replacement for animal protein).
Peel: the rind of a fruit or vegetable.
Julienne: a vegetable cut into thin strips (usually used as a garnish).
Green Bean: immature bean pod eaten as a vegetable.
Garden Truck: fresh fruits and vegetable grown for the market.
Spice: aromatic substances of vegetable origin used as a preservative.
Squash: edible fruit of a squash plant; eaten as a vegetable.
Bitter Gourd: An extremely bitter vegetable with hard unsmooth skin .
Canola: vegetable oil made from rapeseed; it is high in monounsaturated fatty acids.
Tomato: mildly acid red or yellow pulpy fruit eaten as a vegetable.
Asparagus: plant whose succulent young shoots are cooked and eaten as a vegetable.
Soap: a cleansing agent made from the salts of vegetable or animal fats.
Green Soap: a soft (or liquid) soap made from vegetable oils; used in certain skin diseases.
Peat: partially carbonized vegetable matter saturated with water; can be used as a fuel when dried.
Beta Vulgaris Cicla: beet lacking swollen root; grown as a vegetable for its edible leaves and stalks.
Coal: fossil fuel consisting of carbonized vegetable matter deposited in the Carboniferous period.
Mulch: a protective covering of rotting vegetable matter spread to reduce evaporation and soil erosion.
Carrot: The cultivated carrot plant yields an edible root that is typically deep orange in color and is used as a vegetable.