Page 25 - Winter 2018-2019
P. 25

 Ingredients
50 grams each of any two vegetables. They can be carrots, onions, potatoes, cauliflower, etc. They can be scraped and chopped depending on your choice.
200 grams of tomatoes.
20 grams of butter.
1 tablespoon of oats
2 teaspoons of ginger and garlic paste 50 milliliters of fresh skimmed milk 2 teaspoons of oil
1 tablespoon of flour (all purpose) 1 teaspoon of pepper powder
Salt as per your taste
1 – 2 green chilies
5 – 6 cups of water
5 – 6 neatly chopped Coriander leaves.
Method of preparation of vegetable soup:
You have to ignite or switch on your stove, and place a pan on it.
Put 5 – 10 grams of butter in the pan, and heat it. You have to let the butter span across the pan as it melts.
Put the ginger and garlic paste into the pan, and fry it for 2 – 3 minutes, stirring it so that it does not stick to the pan.
Put in the vegetables and tomatoes into the pan.
Put in 5 – 8 cups of water, and let it boil. Time is dependent on the flame intensity.
When you feel the vegetables are cooked, you can sprinkle some pepper powder upon it depending on your taste.
Now, you have to mix milk, flour, and oats in a jug, and then add the mixture to the pan.
Now, you can decrease the flame intensity to a simmer.
Fry oil with a mixture of the Coriander leaves and green chilies for about 1 – 2 minutes in another pan, and then transfer it to the vegetable soup pan. Take care to protect yourself from the oil if it spurts when you transfer it to the soup.
Simmer for 2 more minutes, and stir the contents well.
Now your vegetable soup is ready.
DAVIDA COLONA
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