1/2tspDried Parselyif you have fresh coriander leaves or spring onions add them to the soup for garnish
Instructions
Chop all the veggies finely. Grate cabbage
Grind Ginger, Garlic and Green Chilli to a paste by adding little water
Heat butter in a sauce pan and add all the veggies (except frozen green peas & sweet corn) along with ginger+garlic+chilli paste
On a medium heat Sauté the veggies for 3-4 minutes. Add 1/2 cup of water and close the pan. Let the veggies get cooked for 5 minutes.
Add 1 cup water, salt and close the pan.Let the veggies get cooked for 5 minutes. When you open the pan you can see the slight change in color in the vegetables
Add frozen peas and sweet corn now
Mix corn flour with 1/4 cup of water
Add black pepper powder, corn flour paste to the pan and stir well
The soup will start to thicken. Now add milk and let the whole mixture boil in a low heat for another 3-4 minutes. You can add more milk or water based on your preferred consistency
Adjust salt and garnish the soup with fresh herbs. Since I didn’t have fresh herbs I added a tsp of dried parsely 🙂
Creamy restaurent style veg soup was ready in 30 minutes. You can serve it as it is or serve it with Bread Toast
It was beyond perfect for my sore threat and little one liked it too.
Creamy Vegetable Soup | Veg Soup | Restaurant style Veg Soup was last modified: October 22nd, 2019 by