|
Ingredients
|
Quantity
|
|
Broccoli chopped into florets
|
500gms
|
|
Cauliflower chopped into florets
|
250gms
|
|
Onion chopped
|
1 medium
|
|
Potato peeled and chopped
|
1 medium
|
|
Dried crushed herbs – optional
|
¼ tsp
|
|
Stick celery chopped
|
2 small
|
|
Garlic crushed
|
1 clove
|
|
Water
|
2 cups
|
|
Skim milk
|
1 cup
|
|
Mint leaves finely chopped
|
4 to 5
|
|
Butter
|
1 tsp
|
|
Salt
|
to taste
|
|
Fresh ground pepper
|
to taste
|
Heat butter in a large saucepan. Add garlic and onion, stir fry
till soft.
Add 11/2 cups water, potato, celery, brocolli and cauliflower.
Bring to a boil. Reduce heat and simmer till potato is tender. Add
herbs.
Blend mixture till smooth. Add cornflour paste. Return to pan.
Stir on high heat till it comes back to boil. Allow to boil till thickened.
Add salt to taste, fresh ground pepper, milk and parsley.
Reheat before serving.
