Cream of Vegetable Soup

Ingredients

• 2 tablespoons sweet corn kernels, boiled
• 2 tablespoons carrot, finely chopped, blanched
• 2 tablespoons broccoli cut into florets, blanched
• 2 tablespoons green peas, blanched
• 2 tablespoons butter
• 1 medium onion, finely chopped
• 1 cup cabbage, shredded
• 1 cup bottle gourd, finely chopped
• ¼ cup milk
• Salt to taste
• 1 teaspoon oregano + for garnish
• Cream for garnish

Method

1. Heat butter in a pressure cooker. Add onion, cabbage and bottle gourd. Cook on medium heat for 3-4 whistles or till vegetables become soft. Let it cool down.
2. Add pressure cooked vegetables in a blender, add ½ cup water and blend to a fine puree.
3. Heat a non-stick deep pan, add blended mixture, ½ cup water and mix well. Add milk, salt, corn kernels, carrots, broccoli, green peas and oregano. Mix well. Cook for a minute on medium heat.
4. Transfer soup in a serving bowl.
5. Serve hot, garnished with cream and a pinch of oregano.