Delicious and nutritious mixed vegetable soup
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | mediums | Sized potatoes |
| 1 | bunch | Fresh spinach |
| 5 | mediums | Carrot |
| 4 | Stalks Asparagus | |
| 1 | medium | Large ripe tomato |
| ⅓ | bunch | Fresh cilantro |
| 3 | mediums | Carrots |
| 5 | cups | Water; about (up to 6) |
| 1 | pinch | Salt |
| 1 | dash | Ground black pepper |
Directions
I make this soup whenever I have fresh vegetables at home. Also my favorite recipe as I do not like the taste of corn starch or any other thickner in my soup.
Chop the Spinach, carrots,Asparagus finely. Cut potatoes into large pieces, into not more than 4 pieses per potato, as we want big pieses of potatoes.
Boil all the veggies in a large stock pot with the water and a pinch of salt, until the vegetables get soft. Then pick out the boiled pieses of potaoes and blend them with the tomato and ¼ cup water in a blender. Put the potato - tomato paste in a non-stick pot and saute for 10-15 mins on a low heat until it gets roasted and dry. Then add the boiled vegetables with the water to the roasted paste and let simmer for another 5 minutes. Add more water if desired. Garnish with chopped cilantro and a dash of pepper.
Can Substitute spinach with cabbage . Can add other fresh vegetables like green beans, spring onions, beetroot....
Posted to fatfree digest V97 #286 by "harnek singh" <harneks@...> on Dec 05, 1997