Creamy Vegetable Soup

A colourful soup.


Cooking Time : 15 min.
Preparation Time : 10 min.

Serves 6.
Ingredients
2 teacups mixed vegetables (french beans, carrots, green peas)

1 onion, chopped

1 1/2 tablespoons plain flour (maida) or cornflour

3 teacups milk

2 tablespoons butter


To serve
grated cheese


Method

1. Heat the butter and fry the onion for 1 minute.

2. Add the vegetables and fry again for 2 to 3 minutes.

3. Add 3 teacups of water and cook until the vegetables are soft.

4. Mix the flour and milk and add to the vegetables. Cook for at least 3 to 4 minutes.

5. Serve hot with grated cheese.

Hot n Sour Soup

Preparation Time : 20 mins.
Cooking Time : 5 mins.

Serves 4.
Ingredients
¼ cup shredded cabbage

¼ cup grated carrots

¼ cup finely chopped cauliflower

¼ cup chopped spring onions whites

2 pinches MSG (Mono Sodium Glutamate)
3 cups clear vegetable stock
1 tablespoon soya sauce

1 teaspoon chilli sauce
1 tablespoon chopped coriander

3 tablespoons cornflour dissolved in ½ cup water

2 tablespoonss oil

Salt and freshly ground pepper to taste


For the garnish
1 tablespoon chopped spring onion greens


Method

1. Heat the oil in a wok over a high flame. Add the cabbage, carrots, cauliflower, spring onions and MSG and stir fry over a high flame for 2 minutes.

2. Add the stock, soya sauce, chilli sauce, coriander, salt and pepper and simmer for 2 minutes.

3. Add the cornflour mixture and boil for 3 to 4 minutes while stirring continuously.

4. Mix in vinegars and switch off the flame.

5. Serve hot, garnished with spring onion greens.

Cabbage Soup

A hearty soup- at the same time inexpensive.


Cooking Time : 50 mins.
Preparation Time : 20 mins.

Serves 6.
For the stock
225 grams cabbage

225 grams white pumpkin (lauki)

2 onions

2 potatoes


For the topping
1 finely chopped onion

1 finely chopped carrot

1/2 teacup finely chopped cabbage

1 1/2 teacups white sauce

1 tablespoon butter

salt and pepper to taste


For the stock

1. Cut all the vegetables into big pieces. Add 7 teacups of water and cook in a pressure cooker.

2. When cooked, pass through a sieve.

How to proceed

1. Heat the butter in a vessel and fry the vegetables for the topping for at least 3 to 4 minutes.

2. Add the stock and cook for at least 20 minutes.

3. Add the white sauce, salt and pepper.

4. Serve hot.

Noodle Soup

Here is a light, tasty soup which can be made in a jiffy. If you wish, reduce the quantity of cheese.


Preparation Time : 15 mins.
Cooking Time : 15 mins.

Serves 6.
Ingredients
2 small bunches spring onions

75 grams boiled noodles

100 grams grated cheese

3 1/2 teacups milk

2 tablespoons butter

salt to taste

pepper to taste


Method

1. Chop the onions with leaves.

2. Heat the butter in a vessel and fry the onions for a few minutes.

3. Add 2 teacups of water and boil for 10 minutes.

4. Add the hot milk, noodles, salt and pepper and cheese.

5. Serve hot.

Potato Soup

Try this rich potato soup, sprinkled with grated cheese, for a refreshing change.


Cooking Time : 40 mins.
Preparation Time : 10 mins.

Serves 6.
Ingredients
450 grams medium sized potatoes

1 onion

2 tablespoons butter

1 bay leaf
3 teacups milk

1/2 teacup fresh cream

salt and pepper to taste


Method

1. Slice the potatoes and onion finely.

2. Melt the butter in a vessel, add the vegetables. cover and cook on a slow flame for at least 5 minutes.

3. Add the bay leaf, 1 1/2 teacups of water and the milk. Simmer for 20 to 30 minutes.

4. Take out the bay leaf. Blend the mixture in a liquidiser and strain the soup.

5. Reheat the soup and add the cream, salt and pepper.

6. Serve hot.