Monday, March 16, 2015

Vegetable Soup


Carrots - 3
French Beans - 10
Broccoli - 10 to 12 bite sized florets
Cauliflower - 10 to 12 bite sized florets
Celery - 2 to 3 ribs
Onion - 1
Garlic Cloves - 6
Firm Tofu - 300 gms
Spring Onion - 1 small bunch
Butter - 1 tablespoon
Olive Oil - 2 teaspoons
Soy Sauce - 2 tablespoons
Peppercorns, freshly ground - 2 teaspoons (adjust according to taste)
Salt to taste
Water - 5 cups
Corn Flour - 1 tablespoon


  1. Peel carrots and cut them into circular, thin slices.
  2. Cut french beans into 1" long pieces.
  3. Cut celery ribs into horizontal pieces.
  4. Cut onion into half, cut each half into 6 pieces.
  5. Cut garlic cloves into thin slices.
  6. Cut tofu into small cubes.
  7. Chop spring onions.
  8. Heat oil in a pan, add butter.
  9. When butter melts, add onion pieces. Saute for a minute.
  10. Now add garlic slices and saute until onion turns translucent.
  11. Add freshly ground pepper and soy sauce. Mix well and saute for a minute.
  12. Now add carrot, french beans, celery and cauliflower. 
  13. Add salt.
  14. Pour 4 cups of water and boil until the vegetables are 3/4rth cooked.
  15. Now add broccoli florets and tofu pieces. Cook until broccoli florets are cooked. They should be a bit crunchy.
  16. Meanwhile, dilute cornflour in remaining 1 cup of water, add to the boiling soup. Continue boiling - rolling boil for 4 to 5 minutes. Turn off the heat.
  17. Sprinkle chopped spring onions. 
  18. Serve hot.


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