| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Bawarch1 |
1 |
servings |
INGREDIENTS
| 500 |
g |
Brocolli chopped into florets |
| 250 |
g |
Cauliflower chopped into florets |
| 1 |
md |
Onion chopped |
| 1 |
md |
Potato peeled chopped |
| 1/4 |
ts |
Dried crushed herbs; (of your choice) |
|
|
; optional |
| 2 |
sm |
Stic celery chopped |
| 1 |
|
Clove garlic crushed |
| 2 |
c |
Water |
| 1 |
c |
Skim milk |
| 4 |
|
Mint leaves finely chopped; (4 to 5) |
| 1 |
ts |
Butter |
|
|
Salt to taste |
|
|
Fresh ground pepper to taste |
INSTRUCTIONS
Heat butter in a large saucepan. Add garlic and onion, stir fry till
soft.
Add 11/2 cups water, potato, celery, brocolli and cauliflower.
Bring to a boil. Reduce heat and simmer till potato is tender.Add
herbs.
Blend mixture till smooth. Add cornflour paste. Return to pan.
Stir on high heat till it comes back to boil. Allow to boil till
thickened.
Add salt to taste, fresh ground pepper, milk and parsley.
Reheat before serving.
Serve hot with soup sticks and butter.
Making time: 25 minutes.
Makes for: 4
Shelf life: Fresh piping hot
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