Winter Vegetable Soup

Ingredients:

1 ½ tbsp oil

2 tsp chopped garlic

2 tsp chopped ginger

1 tsp chopped green chili

3 tbsp chopped spring onion

1 tbsp all-purpose flour

½ cup chopped cabbage

¼ cup chopped carrots

½ cup boiled corn kernels

¼ cup chopped capsicum

¼ cup chopped beans

½ cup green peas

½ cup diced raw potato

A sprig of basil leaves

1 tsp oregano

1 tsp chili flakes

1 tsp thyme

Salt to taste

1 liter vegetable stock or water

Pepper powder to taste

For Vegetable Stock

1 small onion

Sliced ginger

5-6 garlic cloves

7-8 peppercorns

1 bay leaf

A sprig of basil

A sprig of rosemary

A sprig of thyme

1 cup beans with trimmings

½ cup carrot dices & trimmings

½ cup broccoli & trimmings

1 small piece of broccoli stem

½ cup cauliflower & trimmings

1 small piece of cauliflower stem

2 small pieces of celery sticks

A handful of tomato trimmings

3 liters water

Method:

Heat oil in a pan, add chopped garlic and ginger.

Add green chilies and spring onions, stir for a minute.

Sprinkle flour, continue cooking until a light sandy color appears.

Add cabbage, carrots, corn kernels, capsicum, beans, peas, and potatoes. Cook for 5–7 minutes on high heat.

Drop in basil, oregano, chili flakes, thyme, salt, and vegetable stock. Cook until veggies, especially potatoes, are tender.

Remove from heat and strain. Let the veggies cool, then grind them into a puree with the liquid.

Pour the creamy soup into a pan; add water or stock to correct consistency. Adjust seasoning with salt, pepper, and basil leaves.

Bring it to a boil and serve hot. (IANS)