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The easy to prepare versatile veggie soup is a must try .Dish out the tasty vegetable soup, garnished with cream and chopped parsley along with toasted wheat breads and salads as a healthy meal option.
- Wash and cut mushrooms into four. peel and cut carrots into ¼ inch pieces. wash capsicum, halve, deseed and cut into ¼ inch pieces. reserve a little for garnish.
- Boil carrots and green peas in vegetable stock or water. keep aside.
- Dissolve corn flour in ½ cup water. beat egg white lightly. keep aside.
- Heat oil, add mushroom pieces and sauté, then add capsicum pieces and sauté.
- Add boiled carrot pieces, corn niblets and vegetable stock or water and mix.
- Add salt, sugar and crushed red chilies. add (frozen) green peas and mix.
- When the mixture begins to boil add corn flour dissolved in water and mix well.
- Finally add the beaten egg white, stir lightly and serve hot garnished with chopped capsicum.
This recipe was contributed by sgambhir on 07 Jul 2001
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