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Mixed Vegetable SoupAdded On: Monday, April 21, 2008
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Rated by 1 users
- Shelf-life: 1 day
- Cooking time: 20 mins
- Servings: 10
O
Ingredients3 onions chopped 3 potatoes chopped 3 tomatoes chopped 7 cups water Ingredients for the soup 7-8 cups of vegetable stock 1 tbsp butter 2 tbsp finely chopped cabbage 2 tbsp fine flowerettes of cauliflower 1/2 cup shelled peas 2 tbsp finely chopped carrot 2 tbsp finely chopped french beans 2 tbsp cornflour dissolved in 1 cup water salt, pepper to taste Procedure1. Pressure cook all ingredients for 10 minutes. Remove from fire.
2. Strain through a soup strainer.
Method
1. Heat butter. Add all vegetables and saute for 2 minutes.
2. Add the stock. Boil.
3. Add cornflour mixture, salt and pepper.
4. Cook for 5-7 minutes.
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