CAULIFLOWER AND SPINACH SOUP[34]

Tuesday, January 14, 2014

(6-8 cups)

Ingredients for Vegetable Stock
3” - Bottle Gourd {Gheeya or Loki or Doodhi} (peel and chop)
1/4^th- Cabbage (chop)
1 - Carrot (chop)
1 big - Tomato (chop)
1 small - Onion (chop)

Ingredients for the Soup
2 cups - Cauliflower (cut into medium size pieces)
2 - Potatoes (diced)
2 - Onions (diced)
A handful of leaves - Spinach (Palak) (chopped)
2 Tbsp – Basil leaves (chopped)
1 ltr - Vegetable stock
1 Tbsp - Butter
1 Tbsp – Olive oil
2 cups - Milk
To taste - Salt
To taste - Pepper
Cheese (grated)

Method for the Vegetable Stock
Add 1.5 ltr water.
Boil and blend.

Method for the Soup
Heat butter and oil, saute all the vegetables well.
Add the stock.
Cook till vegetables are very soft.
Add the basil leaves.
Cool it slightly.
Add the milk, salt and pepper. Heat it thoroughly.
Add the cheese just before serving.