| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
4 |
Servings |
INGREDIENTS
| 2 |
md |
Sized potatoes |
| 1 |
bn |
Fresh spinach |
| 5 |
md |
Carrot |
| 4 |
|
Stalks Asparagus |
| 1 |
md |
Large ripe tomato |
| 1/3 |
bn |
Fresh cilantro |
| 3 |
md |
Carrots |
| 5 |
c |
Water; about (up to 6) |
| 1 |
pn |
Salt |
| 1 |
ds |
Ground black pepper |
INSTRUCTIONS
I make this soup whenever I have fresh vegetables at home. Also my favorite
recipe as I do not like the taste of corn starch or any other thickner in
my soup.
Chop the Spinach, carrots,Asparagus finely. Cut potatoes into large pieces,
into not more than 4 pieses per potato, as we want big pieses of potatoes.
Boil all the veggies in a large stock pot with the water and a pinch of
salt, until the vegetables get soft. Then pick out the boiled pieses of
potaoes and blend them with the tomato and 1/4 cup water in a blender. Put
the potato - tomato paste in a non-stick pot and saute for 10-15 mins on a
low heat until it gets roasted and dry. Then add the boiled vegetables with
the water to the roasted paste and let simmer for another 5 minutes. Add
more water if desired. Garnish with chopped cilantro and a dash of pepper.
Can Substitute spinach with cabbage . Can add other fresh vegetables like
green beans, spring onions, beetroot....
Posted to fatfree digest V97 #286 by "harnek singh" <harneks@hotmail.com>
on Dec 05, 1997
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