INGREDIENTS
- FOR THE VEGETABLE STOCK
- 3 onion chopped
- 3 potatoes
- 3 tomatoes
- 6cup water
- FOR THE SOUP
- 7cup vegetable stock
- 1tbsp butter
- 2tbsp chopped cabbage
- 2tbsp peas shelled
- 2tbsp carrots chopped
- 2tbsp french beans chopped
- 2tbsp cornflour dissolved in 1 cup water
- salt to taste
- pepper to taste
- METHOD
- FOR THE VEGETABLE STOCK
- pressure cook all ingredients of the vegetable stock for 10 minute.
- strain the stock and keep aside.
- FOR THE SOUP
- heat butter and add all vegetable.
- saute for 2 minutesthan add prepared stock.
- add cornflour ,salt and pepper.
- cook for 10 minutes and serve hot.
