|White soup||1 1⁄2 Cup (24 tbs)|
|Milk||1 Cup (16 tbs)|
|For white soup|
|Boiled vegetables||1 Cup (16 tbs) (Potato, Cauliflower, Cabbage, Turnip, Parsnip, Etc.)|
|Onion||1 , finely chopped|
|Warm water||2 Cup (32 tbs)|
Melt butter in a pan and fry onion.
Cook for two minutes; add vegetables, warm water, salt and pepper.
Simmer for 5 minutes.
Remove from heat.
When slightly cool, liquidise and pass it through a sieve.
Combine cornflour and milk and add it to the strained soup.
If soup is too thick add either milk or water to thin it down.
Peel and finely chop or grate cucumber.
Just before serving, add it to the soup and simmer for five minutes.
Serving size: Complete recipe
Calories 899 Calories from Fat 321
% Daily Value*
Total Fat 36 g55.4%
Saturated Fat 22.4 g112%
Trans Fat 0 g
Cholesterol 97.5 mg32.5%
Sodium 1950.9 mg81.3%
Total Carbohydrates 127 g42.2%
Dietary Fiber 12.4 g49.8%
Sugars 55 g
Protein 20 g39.8%
Vitamin A 201.7% Vitamin C 43.3%
Calcium 57% Iron 15.9%
*Based on a 2000 Calorie diet