Hot clear vegetable soup 
Wednesday, 14th December 2016
(Makes 3-4 servings)
2 inches - Bottle gourd [Gheeya, Loki] (dice into 3/4 inch cubes)
2 inches - Pumpkin [Petha] (dice into 3/4 inch cubes)
4 pcs - French beans (chop into 3/4 inch)
1 medium -Carrot (dice into 3/4 inch cubes)
4 stems - Asparagus (chop into 3/4 inch)
2 leaves - Kaffir lime leaf (makroot leaf)
1 small - Onion (chop into 3/4 inch)
1 small floret - Broccoli (chop into 3/4 inch)
4 leaves - Spinach (chop into halves)
5 small - Eggplant [Brinjal, baingan] (chop into 3/4 inch)
To taste - Salt
3 Tbsp - Coriander leaves (chop)
3 pcs - Bird's eye chili
Boil the bottle gourd, pumpkin, french beans, carrot, asparagus, kaffir lime leaves, onion, broccoli, spinach, eggplant, bird eye chilli and salt in 3 cups of water.
Just before serving remove the Bird's eye chili as it is too hot.
Garnish with the coriander leaves and serve.