It doesn’t need to be a winter or cold climate for having a soup. We prefer soup any season. It is always a comforting starter, esp. when we are on a diet or prefer light food. I always prefer soup as it has all veggies and healthy.
- Cuisine: Indian Chinese
- Course: Starter
- Prep time: 5mins
- Cook time: 15mins
- Serves: 5 persons
Ingredients:
- Unsalted butter- 2 tbsp
- Garlic- 3 pods chopped
- Onions-1/4 cup
- Beans – 10 to 12nos. (chopped)
- Carrot – 1 cup
- Sprouts – 1/2 cup(optional)
- Cabbage – 1/2 cup
- Fresh corn- 1/2 cup
- Water- 4 cups + 1/3 cup
- Salt as required
- Corn flour- 2 tbsp
- Pepper – 1/2 tsp
- In a pan add the butter and let it melt. Once butter melts add the garlic and fry for a min.
- Now add the onions and cook them for 2mins.
- Add the veggies and saute for a min well. Now add 4 cups of water and salt as required. Mix them well.
- Close and cook them for 25 mins on medium flame until veggies are soft.
- In a bowl add corn flour and water and mix them well to avoid lumps.
- Once the veggies are cooked add the corn flour paste and cook for 3mins.
- Add pepper finally and mix them well.
- For garnish add spring onions and corn chips if need.
- Serve the hot soup.
Note: If you have white pepper you can add that when adding salt to the veggies. Adjust the water consistency according to your preference. Any vegetable like beetroot, peas, broccoli etc. can also be added. you can also skip garlic and onions if you do not like.
