Ingredients:
2 onions chopped in thin slices
1 small capsicum finely chopped
1 tsp. spring onion green finely chopped
1/4 tsp. ginger grated
1/4 tsp. garlic grated
1/4 tsp. green chilli sauce
1 tsp. cornflour
2 medium slices plain bread
4 cups water
1 tsp. oil
1/2 tsp. butter
salt to taste
pepper to taste
Method:
- Heat oil in a large deep pan. Add ginger garlic and fry for 1 minute.
- Add onions, stirfry till dark brown.
- Add water, bring to a boil, turn to simmer.
- Make toasts of bread, apply butter.
- Add sauce, salt, pepper, to soup.
- Break toasts in quarters, add to soup. Boil till bread softens.
- Mash bread lightly with back of spoon.
- Mix cornflour in 1/2 cup water, add to soup.
- Boil for one minute. Serve hot.
Making time: 25 minutes
Makes: 5 servings
Shelflife: Best fresh
Variation: If on a diet, one may use brown whole wheat bread instead of white milk or plain bread.
Soup's Index
