A vegetable soup you can enjoy on a rainy evening...
Makes 3 cups
Ingredients
Carrots - 2, peeled, chopped
Beans - 6-8, stringed, chopped
Onions - 2, chopped
Tomato - 1-2, chopped
Beetroot - 1 small, peeled and chopped
Salt, pepper - To taste
*Dried Basil, Oregano – quarter tsp each
Milk – quarter cup
Method
Clean, peel, wash and chop all the vegetables. Place the chopped vegetables in two cups of water in a pressure cooker. Cook until the third whistle. Cool and process the mixture until smooth. Pass through a large-holed hand-held metal sieve. Add a little hot water if too thick. Season with salt and pepper. Add milk just before serving.
The dried herbs can be sprinkled optionally. Serve hot with baguettes, bread sticks or spicy Rusk. Add fried croutons for a high-cal option.
* Optional
