Mixed Vegetable Soup

Ingredients

• For vegetable stock
• 2 tbsps oil
• 1 bay leaf
• 1 medium onion
• 2 inch leek
• 1 medium carrot
• 4-5 cabbage leaves
• 2 inch celery
• 6-8 black peppercorns
• Salt to taste
• For the soup
• ½ medium carrot, chopped
• 1 medium potato
• 2 tbsps chopped cabbage
• 2 tbsps chopped fresh spinach leaves
• ¼ tin sweet corn
• 2 tbsps oil
• 1 medium onion                                                           
• 2 inch leek, chopped
• 2 tsps whole wheat flour (atta)
• Salt to taste
• ¼ tsp black pepper powder
• 2 cups milk

Method

1. For the vegetable stock, heat oil in a deep non stick pan.  Add bay leaf.  Roughly chop onion and leek and add.
2. Slice carrot and add. Roughly chop cabbage and add. Roughly chop celery and add and sauté for 2-3 minutes.
3. Add peppercorns and 5 cups of water and salt and mix well.  Let the mixture boil for ½ hour. Strain and use.
4. For the soup heat oil in another deep non stick pan. Chop onion and add. Add carrot, leek and mix.  Chop potato and add and sauté everything for 2-3 minutes.
5. Add whole wheat flour and sauté till raw smells disappear.
6. Drain sweet corn and rinse in fresh water.
7. Strain the vegetable stock and add 2 cups of it gradually to the vegetables, stirring continuously so as to avoid lumps.
8. Add salt, black pepper powder, cabbage and corn and mix well.  Cook for 2 minutes.
9. Add milk and mix well.  Add spinach and mix well.  Cook for 1-2 minutes.
10. Serve hot.

Nutrition Info