Fresh Vegetable Soup
|Butter/Oil||1 1⁄2 Tablespoon|
|Onions spring/1 medium onion finely chopped||3|
|Shelled peas||1⁄4 Cup (4 tbs)|
|Chopped carrots||1⁄4 Cup (4 tbs)|
|Chopped pecans||1⁄4 Cup (4 tbs)|
|Chopped spinach||1⁄4 Cup (4 tbs)|
|Coriander/Mint finely chopped||1 Tablespoon|
|Chicken stock||2 Cup (32 tbs)|
Chop all the vegetables finely and wash them well.
If you are using spring onions, use some of the greens too along with the onion head.
If the carrots are small and tender, slice them into tiny rings.
If they are large, chop each ring into 4 or 6 bits.
As for the spinach, roll up each leaf and slice thinly to get long strips.
Heat the oil or butter in the pan.
Drop in all the vegetables.
Fry lightly for a few minutes.
Add the stock, pepper, coriander or mint and the salt.
Cover and bring to a boil.
Lower the heat and simmer for about 20-25 minutes or till the vegetables are all tenderised.
Test each one to make sure.
Also check the seasoning before serving.