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CAULIFLOWER AND SPINACH SOUP

Tuesday, January 14, 2014

(6-8 cups)

Ingredients
2 cups - Cauliflower (cut into medium size pieces)
2 - Potatoes (diced)
2 - Onions (diced)
A handful of leaves - Spinach (Palak) (chopped)
2 Tbsp – Basil leaves (chopped)
1 ltr - Vegetable stock
1 Tbsp - Butter
1 Tbsp – Olive oil
2 cups - Milk
To taste - Salt
To taste - Pepper
Cheese (grated)

Method
Heat butter and oil, saute all the vegetables well.
Add the stock.
Cook till vegetables are very soft.
Add the basil leaves.
Cool it slightly.
Add the milk, salt and pepper. Heat it thoroughly.
Add the cheese just before serving.

Vegetable stock
Ingredients
3” - Bottle Gourd {Gheeya or Loki or Doodhi} (peel and chop)
1/4th- Cabbage (chop)
1 - Carrot (chop)
1 big - Tomato (chop)
1 small - Onion (chop)
Method
Add 1.5 ltr water.
Boil and blend.

1

Comments & Queries

  1. Minnie

    Excellent soup

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