Vegetable Soup

Serves 4

Ingredients

Butter – 2tbsp

Garlic chopped – 2tsp

Ginger chopped – 2tsp

Green chilli chopped – 1 tsp

Spring onion chopped – 3tbsp

Flour (all purpose) – 1 tbsp

Cabbage chopped – ½ cup

Carrots chopped – ¼ cup

Corn kernels (boiled) – ½ cup

Capsicum chopped – ¼ cup

Beans chopped – ¼ cup

Green peas – ½ cup

Potato diced (raw) – ½ cup

Basil leaves – a sprig

Oregano – 1tsp

Chilli flakes – 1tsp

Thyme – 1tsp

Salt – to taste

Veg Stock/Water – 1lt

Salt

Pepper powder

Basil leaves – a sprig

Method

In a pan melt butter and stir in chopped garlic and ginger. Add green chillies and spring onions and continue stirring for another minute. Sprinkle some flour and cook till light sandy colour. Add in cabbage, carrots, corn kernels, capsicum, beans, peas and potato. Cook for 5-7mins on high heat.

Drop in basil sprig, oregano, chilli flakes, thyme, salt and vegetable stock. Cook till veggies esp potato is tender. Remove from heat and strain, let the veggies cool and 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 to a boil and serve it hot.

Extra Shots

How to make Vegetable Stock at Home

Veg Stock

Makes 1lt approx

Ingredients

Onion (small) - 1no

Ginger sliced - few

Garlic cloves - 5-6nos

Peppercorns - 7-8nos

Bayleaf - 1no

Basil - a sprig

Rosemary - a sprig

Thyme - a sprig

Beans with trimmings - 1cup

Carrot dices & trimming - ½ cup

Broccoli & trimmings - ½ cup

Broccoli steam - 1 small piece

Cauliflower & trimmings - ½ cup

Cauliflower stem - 1small piece

Celery sticks - 2 small pieces

Tomato trimmings - handful

Water - 3lts

Method

In a pan add all the ingredients and bring to a boil. Simmer and cook for an hour. Strain the liquid and cool it completely. It is ready to use.

You may deep freeze it in small packets and use it within 2months.