Ingredients
Broccoli chopped into florets 500 gms
Cauliflower chopped into florets 250 gms
Onion chopped 1
Potato peeled chopped 1
Dried crushed herbs 1/4 tbsp
Celery chopped 2 small sticks
Garlic chopped 1 clove
Water 2 cups
Skim milk 1 cup
Mint leaves finely chopped 4-5
Butter 1 tbsp
Salt to taste
Fresh ground pepper to taste
Method of preparation
- Heat butter in a large saucepan.
- Add garlic and onion, stir fry till soft.
- Add 1-1/2 cups water, potato, celery, broccoli 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.