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MIXED VEGETABLE SOUP

  • Total Time: 40 mins
  • Yield: 4

Ingredients

  • 2 tbsp boiled Green peas
  • 2 tbsp boiled Carrots
  • 2 tbsp boiled French beans
  • 2 tbsp boiled Sweet corn
  • ½ tbsp Butter
  • 2 tsp GREENSFUD OLIVE OIL
  • 1 tbsp finely chopped Garlic
  • 8 GREENSFUD BLACK PEPPER WHOLE
  • 1 small Onion sliced
  • 1 ½ tbsp Refined flour (maida)
  • 3 cups Vegetable stock
  • GREENSFUD HIMALAYAN PINK SALT to taste
  • ½ tsp GREENSFUD WHITE PEPPER POWDER
  • 2 tbsp Fresh cream
  • GREENSFUD CRUSHED BLACK PEPPER to sprinkle
  • Fresh parsley sprigs for garnish

Instructions

  1. In a non-stick pan, melt butter and olive oil together, then add garlic and sauté for 30 seconds. Mix in the black peppercorns and onion, and cook until the onion is translucent.
  2. Sauté for one minute after adding the refined flour and stirring. Cook until the mixture thickens after adding the vegetable stock and stirring well. Switch the heat off.
  3. Use an electric hand blender to thoroughly blend the prepared mixture. Reheat the mixture after straining it into a different pan.
  4. Mix thoroughly before adding the green peas, carrots, French beans, and sweet corn. Stir in the white pepper powder and salt. Bring the mixture to a boil.
  5. Turn off the heat and stir in the fresh cream.
  6. Pour the finished soup into a serving bowl, top with crushed black pepper and a sprig of parsley, and then serve it hot.

 

 

  • Author: GREENSFUD
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Category: SOUP
  • Cuisine: CHINESE

Keywords: Mixed vegetable soup, Soup, Chinese cuisine

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