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Dec 12, 2006

Mixed Vegetable Minty Soup


Ingredients:

2 Cups Frozen Mixed Vegetable – Thawed OR 2 Cups diced Carrots, Peas, Corn, Beans, and Lima Beans

1 Medium Size Onion - Chopped

1/2 Cup Carrots - chopped

Mint Leaves - handful

1 Bat Leaf

1-Cup Milk

2 teaspoon Butter

Pepper

Salt

Method:

Heat Butter in a Kadai/Pressure Pan, add the Onions and Sauté. Add the Bay leaf and other Vegetables. Stir. Let the content heat up. Add just enough water to cover the vegetables. Add the Mint Leaves. Add little Salt and Stir. Pressure Cook for 10 minutes.

Let the Content Cool down.

Take the Bay leaf out and Grind the Vegetables along with the Stock to Soup Consistency.

Reheat the Soup, Add the Milk and Let it come to a Boil. Add Salt to taste and Pepper. Garnish with Mint Leaves or Cilantro and Serve Warm.

4 comments:

swapna said...

hai mythreyee

soup is looking so nice.great recipe.i want to feed my daughter veggie..soup.thanks for sharing.

Asha said...

Great looking and healthy soup,Mythreyee.Mint in the middle looks perfect!:)

USHA said...

Hi Mythreyee,

You have presented Healthy appetizer for us.
Colour looks good,presentation too..mint in the middle..

Vini K said...

Hi Mythreyee,nice soup.I like mint,will try this one soon.