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.