Ingredients for soup:
1 ½ tbsp oil
2tsp chopped garlic
2tsp chopped ginger
1 Green chilli chopped
1 tsp Spring onion chopped
3tbspFlour (all-purpose) –
1 tbsp Cabbage chopped
½ cup Carrots chopped
¼ cup Corn kernels (boiled)
½ cup Green pepper chopped
¼ cup Beans chopped
¼ cupGreen peas
½ cup Potato diced (raw)
½ cup Basil leaves
A Sprig of Oregano
1 tsp Chilli flakes
1tsp Thyme
1tsp Salt
Veg Stock/Water – 1lt
1 tsp Pepper powder
For veg stock (Makes 1lt approx.)
1 small Onion
Few ginger slices
5-6 garlic cloves
7-8 peppercorns
1 Bayleaf
A sprig of Basil
A sprig of Rosemary
A sprig of Thyme
1 Cup Beans with trimmings
1 cup Carrot dices & trimming
½ cup Broccoli & trimmings
½ cup Broccoli steamed
1 small piece Cauliflower & trimmings and ½ cupCauliflower stem
1 small piece Celery sticks – 2 small pieces
2 small pieces Tomato trimmings
Water– 3lts
Steps to follow:
Heat oil in a pan with chopped garlic and ginger.
Add green chillies and spring onions to this and continue to stir for another minute.
Sprinkle some flour and continue cooking till a light sandy colour appears.
Add cabbage, carrots, corn kernels, capsicum, beans, peas and potatoes.
Cook for 5–7 minutes on high heat.
Drop in the basil sprig, oregano, chilli flakes, thyme, salt and vegetable stock. Cook till the veggies, especially potatoes, are tender. Remove from heat and strain.
Let the veggies cool, then grind them into a puree with the liquid.
Pour the creamy soup into a pan; add water or stock to correct the consistency. If required season with salt, pepper, and basil leaves.
Bring it to a boil and serve hot. Make the vegetable stock at home.
Put all the ingredients in a pan and bring to a boil. Cook for an hour on low heat.
Strain the liquid and allow it to cool completely.
It is ready to use.
