Ingredients:
500 gms. brocolli chopped into florets
250 gms. cauliflower chopped into florets
1 medium onion chopped
1 medium potato peeled chopped
1/4 tsp. dried crushed herbs (of your choice) optional
2 small sticks celery chopped
1 clove garlic crushed
2 cups water
1 cup skim milk
4-5 mint leaves finely chopped
1 tsp. butter
salt to taste
fresh ground pepper to taste
Method:
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
Soup's Index
