As I have alluded multiple times on this blog, I am on a constant quest to find new ways to feed my kids vegetables. Soups are always a good way to do that. This particular recipe ends up being bland enough that the kids can eat and you can spice it up with the pepper and chilies for the adults.
Difficulty level: Easy
Preparation time: 5 min
Cooking time: 15-20 min
Makes: 5-6 servings
Ingredients:
Vegetable/ Chicken stock: 4 cups
Mixed vegetables: 3/4 cup
Sweet corn: 1/4 cup
Egg: 1, beaten
Cornflour/ cornstarch: 1 tbsp+ 1 tsp
Salt, pepper: to taste
Bring the stock to a boil. Add the veggies and cook as per the package instructions (usually 6-8 min). In the meantime, beat the egg well in another bowl. On a high flame, add the beaten egg in a thin stream and allow to cook for 2-3 min (so as to cook the egg completely). Dissolve the cornflour in 1/4 cup of cold water, stirring well so that no lumps are formed. Add this to the soup mixture and allow to cook until slightly thick, adding enough salt. Serve hot with pepper, soy sauce and green chillies in vinegar.
Difficulty level: Easy
Preparation time: 5 min
Cooking time: 15-20 min
Makes: 5-6 servings
Ingredients:
Vegetable/ Chicken stock: 4 cups
Mixed vegetables: 3/4 cup
Sweet corn: 1/4 cup
Egg: 1, beaten
Cornflour/ cornstarch: 1 tbsp+ 1 tsp
Salt, pepper: to taste
Bring the stock to a boil. Add the veggies and cook as per the package instructions (usually 6-8 min). In the meantime, beat the egg well in another bowl. On a high flame, add the beaten egg in a thin stream and allow to cook for 2-3 min (so as to cook the egg completely). Dissolve the cornflour in 1/4 cup of cold water, stirring well so that no lumps are formed. Add this to the soup mixture and allow to cook until slightly thick, adding enough salt. Serve hot with pepper, soy sauce and green chillies in vinegar.
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