MIXED VEGETABLE SOUP (Eastern) – SERVES SIX

INGREDIENTS

Vegetable stock (roughly cut carrot, leeks, celery, onion, cabbage, water) 02 litres

Carrot 100 grams

Cauliflower 50 grams

Potato 200 grams

Tomato 100 grams

Onion roughly cut 100 grams

Garlic chopped 50 grams

Celery chopped 50 grams

Green peas 50 grams

Red dhal 50 grams

Leeks 100 grams

Salt and pepper to taste                                                                                        

Margarine 100 grams

Gram flour 50 grams

Turmeric powder ¼ teaspoon

Condiment powder 02 teaspoon

Green chilies 04 numbers

Fresh milk ½ cup  

METHOD

Cut up all the vegetables roughly and add to a heated pan with the margarine sauté a bit and add the garlic, celery, dhal and green peas. Now add the vegetable stock bring to a boil simmer and add the turmeric powder, condiment powder green chilies allow this to simmer uncovered for thirty (30) minutes. Now add the gram flour diluted with water allow cooking and blend or pass this through a fine strainer. Pour into a pan and return to the stove, bring to a boil reduce flame and add the fresh milk, season to taste with salt and pepper. Serve garnished with vegetables and green peas in cups or soup plates. PLEASE NOTE: Any other preferred stock could be substituted for vegetable stock.