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7 Feb 2014

Vegetable clear soup















Servings: 2

Ingredients:

Content
 Quantity
 Comment
French beans
3-4 tbsp
Minced
Carrot
3-4 tbsp
Minced
Spring onions
2-3 tbsp
Minced
Garlic
1 tbsp
Crushed and minced
Ginger
1 tbsp
Crushed and minced
Salt
To taste

Pepper powder
To taste

Water
As required

Onion
1 large
Sliced
Olive oil
1 tbsp


Method:

Pressure cook sliced onions in one cup of water for 2-3 whistles. Once the pressure releases strain the stock to a vessel and keep it aside. Use the onions in any sambar or rasam. Heat a tbsp of oil in a pan. Add the minced garlic and ginger and saute till it starts changing color. Add beans, carrots, 1 tsp salt, 1 tsp of pepper and 1/4 cup of vegetable stock. Cook covered till the vegetables are soft. Add the spring onions, remaining stock and some water if required and bring it to a boil. Lower the flame and simmer for 2-3 minutes. 

                   








Serve hot. 

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