Vegetable & Bean Soup
Ingredients
- Potato 1
- Carrot 1
- Tomato 1
- Leek stick 1
- Brinjal 1 small
- White beans ½ cup
- Basil 1 tsp
- Button mushroom 4 – 5
- Vermicelli ½ packet
- Pistachio chopped 10 gm
- Oil 2 tbsp
- Salt to taste
- Black pepper ¼ tsp
- Parmesan cheese 10 gm
Method
- Cut potato, carrot, tomato, leek stick and brinjal into small cubes.Heat 2 tbsp oil in a wok, add chopped vegetables and sauté.Also add ½ cup white beans and fry well for 4 – 5 minutes.Now add 2 glass chicken stock, cover and cook on low flame till all the vegetables are tender.
- Then add 1 tsp basil leaves, 4 – 5 button mushrooms and ½ packet vermicelli. Cook for 3 – 4 minutes.Remove soup in a bowl, top with 10 gm chopped pistachios and parmesan cheese.
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