VEG. SOUP

Method 1
Ingredients :
Tomato, Cabbage,Spianch, Cucumber - 500gm (all together)
Oil - 2 tbs
Cumin seeds - 1tsp
Small Onions - 4nos
Salt - to taste
Method of Preparation : Cook the vegetables well with salt and some water. Squeeze the cooked vegetables and strain. Heat the pan and saute the sliced onions and cumin seeds with the oil until the onion become reddish brown in colour. After that add the vegetable soup and boil. Now the soup is ready to serve.

Method 2
Ingredients :
Tomatoes cut into 4 pieces - 3
Grated Carrot - 1/2cup
Finely Chopped beans - 1/2cup
Finely Chopped Cabbage - 1/2cup
Butter - 1dsp
Pepper Powder - to taste
Salt - to taste
For White Sauce
Flour - 2dsp
Milk - 1cup
Method of Preparation : Cook the vegetables in a pressure cooker with two cups of water. Squeeze and sieve the vegetables and keep aside.
To make the White Sauce heat the oil in an aluminium pan and sauté the flour with the oil. When it is done a slight smell will come, then remove it from fire. Should not allow the colour of the flour to change. Add milk and filter.
Add 4 cups of water into the vegetable soup. When it gets boiled add the white sauce into it. Bring to boil and remove from fire. Add salt and pepper powder. Serve hot.

Method 3
Ingredients :
Cubed Onion - 1cup
Butter - 1/2tbs
Flour - 2tbs
Cauliflower florets - 1/2cup
Carrot - 1/2cup
Beetroot - 1/4cup
Cabbage - 1cup
Green peas - 1/2cup
Milk - 1cup
Salt and pepper - to taste
Method of Preparation : Fry the onions in ghee till brown at the edges. Add flour into it and fry till brown. Add rest of the vegetables. Cook it with water. Grind all the cooked vegetables.
Mix the ground vegetables with stock. Add milk and water to obtain desired consistency. Bring to a boil. Add Salt and Pepper to taste. If desired serve it with grated cheese.

Method 4
Ingredients :
Diced Gourd - 1/2piece
Onions - 2-3
Small Cabbage - 1
Potatoes - 2
Water - 2-3 cups
Butter - 1tbs
Salt - to taste
Pepper - a pinch
Lemon - 1
Tomatoes - 3
Powdered cloves - 2
Method of Preparation : Take sufficient water in a saucepan and cook all the vegetables on medium heat. When it comes to a boil, reduce heat and let it simmer uncovered for 30 minutes to make a thin soup. Add salt, pepper, butter and clove powder.
Add lemon juice at the time of Serving.