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

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